We’re in the kitchen with Chef Ken Zellers of Caroline’s in Denton as he whips up a mouthwatering shrimp toast for Restaurant Week.

Note: You can either use a food processor for the shrimp paste, but I like to chop it by hand which gives it more texture. –Chef Skylar Bush 1. Heat oil in a cast iron or wok until around 325-350 ...

Shrimp scampi is a classic Italian-American dish that has more than a few fans thanks to its combo of succulent shrimp tossed in a rich sauce featuring white wine, butter, garlic, and lemon. It's a ...

Crudo e Nudo chef Brian Bornemann makes an aromatic shrimp stock to bolster the seafood flavor of pasta sauces, soups and more. But home cooks can also make this flavorful, shrimpy stock; simply ...