I’ve always loved cooking with shrimp. Even out here in Oklahoma—about as landlocked as you can get—I can find shrimp at the store, and I always keep a bag in the freezer for when the craving strikes.

One of the biggest time-savers in this recipe is using peeled, deveined shrimp. If you’ve ever had to devein shrimp yourself, you’ll know what an epic time suck it is (and gross, to boot). Related ...

Also referred to as Sichuan or Szechwan, Szechuan is a type of Chinese cuisine that originates from the Sichuan province of southwestern China. Known for their spicy flavors, many Szechuan dishes ...

When looking to cook a quick but satisfying meal, I often turn to shrimp — I go for the smallest bycatch-like shrimp, because they are usually the tastiest. Houston has quite a few places, including ...

We can always count on Martha Stewart to deliver phenomenal recipes that won’t let us down. and we’re definitely thinking this one could make it into our regular week-night rotation. “Thanks to ...

Kimchi is a traditional Korean side dish made from salted and fermented vegetables, most often with napa cabbage and some sort of radish along with carrots, garlic, ginger and chili. Seasoned with two ...

Recreate your favorite Chinese takeout flavors in the comfort of your own home with our easy and delicious chicken and shrimp ...

Make restaurant-style spicy yaki udon at home with a simple stir-fry method. Shrimp, eggplant, bell pepper, onion, Japanese leek, garlic, and ginger cook together before the udon noodles are tossed ...