To de-tail or not to de-tail? Well, leave it to the "Barefoot Contessa," Ina Garten, to come up with the perfect shellfish ...

Devein the shrimp: Use a small, sharp knife to make an incision along the back of each shrimp, cutting through the shell, and remove the dark “vein.” Pat shrimp dry with a paper towel and ...

Growing to around the length of a butter knife, peacock mantis shrimp have rainbow shells—usually blue, green, and yellow—and red legs. Their purple eyes sit on top of stalks above their head ...

Remove the Vein: The vein is a black line that runs along the top of the shrimp. You can remove it with a small knife or a toothpick. Make a shallow incision along the top of the shrimp and remove ...

1 cup bread crumbs 4 tablespoons unsalted butter 2 cloves garlic, grated ¼ teaspoon crushed red pepper flakes Kosher salt and black pepper ...

Pull out and discard the black vein. Lay each shrimp cut-side up on a chopping board. Use a sharp knife to slice across the “neck”, cutting deeply but not all the way through; the head should ...

You've probably perfected the fine art of extracting every bit of meaty flesh from that pesky shrimp tail—and whether you do ...

Fill the cavity with some of the shrimp mixture, packing it in firmly. Use a serrated knife to carefully cut each yau ja gwai into eight pieces, each about 3cm (1¼in) wide, so you have 24 pieces ...