Tôm rim, a Vietnamese braised shrimp recipe with a savory coconut water caramel sauce, combines garlic, chiles, and fish ...

Shrimp: Gulf shrimp are the classic choice for Cajun and Creole seafood dishes. This type of shrimp can be brown, white or pink, and exhibits an earthy flavor from the Gulf’s warm waters.

Add the shrimp to the skillet and cook until the shrimp turn pink, about 2 to 3 minutes. Add salt and pepper to taste. Spoon over the rice and sprinkle the sliced scallions on top. Yield 2 servings.

My husband and I enjoy the New Orleans-inspired dishes at Hugo’s Oyster Bar, from the garlic Parmesan beignets to the crab-stuffed shrimp. What I’d love to make at home is their Etouffee Pasta ...

In a large bowl, mix the soy, vinegar and sesame oil. Add the noodles and toss. Divide among 4 serving bowls, then top with shrimp and scallions. Drizzle each portion with additional sesame oil.

In a heavy bottom skillet add the oil and butter melt together add the garlic, wine, salt and shrimp. Put the skillet in the oven cook until shrimp internal temperature of 145 degrees.