Bring a large pot of water to a boil. Add lemons and a couple Tbs of Tony's. Add shrimp and boil until just translucent, or until water starts to come back to a boil. Drain in a colander, but add back ...

Start by preheating an 8-quart, heavy aluminum or cast iron Dutch oven over medium-high heat. Then drop in the butter or margarine and melt it down until it starts bubbling and foaming but do not let ...

Boiled Shrimp with White and Red Remoulade at Tujague's restaurant. Recipe from 'Tujague's Cookbook' by Poppy Tooker, Pelican Publishing Company 2015. (Photo by Sam Hanna) Want a taste of Tujague's ...

Like "barbecue," "shrimp boil" is both a noun and a verb, a regional dish cooked in tall pots over propane flames from the mid-Atlantic region all the way down to the Gulf of Mexico. I grew up in ...

Getting your Trinity Audio player ready... What is the best way to cook flavorful boiled shrimp? I come from Maryland, which is home of McCormick, the spice company. The Maryland style of boiling ...

Few things bring people together quite like a big seafood boil. Whether you're trying something new with friends and family or recapturing nostalgic childhood memories, this shrimp boil is a summer ...

Combine water, beer, garlic, a few slices of lemon and seasonings in a large pot and bring to a boil over high heat. Add shrimp. Cover; remove from heat and let stand 5 to 8 minutes or just until ...

BATON ROUGE, La. (AP) — New Orleans cookbook author Christopher Blake wrote in his "Easy Elegance Cookbook" that the Creole version of Shrimp Remoulade always shocks the poor Frenchman who comes to ...

Heat the olive oil in a large saucepan until hot. Season the shrimp lightly with salt. Add shrimp to pan with oil. Cook tossing shrimp until almost cooked through and pink, about 1-2 minutes. Remove ...