This bold-flavored Cajun Shrimp and Grits is a southern classic, boasting a creamy, cheesy base with spicy pan-fried shrimp ...

Peeling and deveining shrimp are two finicky, time-consuming chores, though they cost more than shell-on or "easy peel" ...

In a large bowl, toss the shrimp with the lime juice and 1/4 cup of the olive oil. Cover and refrigerate for 1 hour. Meanwhile, in a small skillet, toast the caraway, coriander and cumin seeds ...

Peel shrimp and devein, leaving tails intact. Reserve shells. Smash 1 clove garlic. In a medium bowl, toss shrimp with 2 tablespoons olive oil, ⅔ of the minced parsley, smashed garlic ...