Add Yahoo as a preferred source to see more of our stories on Google. Srinophan69 / Moment via Getty Images I've cooked a lot of shrimp in my life, and I'm here to tell you — peeling it is kind of a ...

I love to eat shellfish in the summer. I love sucking the sweet meat out of shrimp and ordering their tails in a ring around a paper picnic plate. I love going to the nearest shoreline and feasting on ...

Remember when Kenji published his article on how to grill perfect shrimp, in which he wrote that one of the best methods for ...

2-4 large fish fillets with the scales left on. Heavy-bodied fish work best redfish, drum, sheepshead, or large croakers but other species can also be substituted, specifically speckled trout or black ...

Place the peppers, Vidalia onion, and chili pepper on the grill over medium-hot coals, and cook until the peppers blister and turn dark brown. Remove the peppers and chili from the grill, and place in ...

A 1996 F&W Best New Chef, Maria Helm Sinskey is the culinary director of Robert Sinskey Vineyards in Napa Valley, California. Formerly the executive chef at Plumpjack Café in San Francisco, she ...

1 large yellow onion, peeled and thinly sliced 2 tablespoons kosher salt 1 tablespoon granulated sugar ¼ cup white wine vinegar ...

For this recipe you’ll need cleaned soft-shell crabs. Captain Marden’s in Wellesley stocks them, or check with your fishmonger. (If you prefer not to make your own mayonnaise, you can blend 1 cup of ...