This Easy Shrimp Fried Rice is tender and seasoned shrimp on a delicious and flavorful bed of fluffy white rice. This dish is absolutely amazing and all the flavors are so tasty! It is so simple ...

This Dynamite Shrimp is deliciously creamy and crispy, infused with a zesty Asian-style sauce. It’s a homemade version of P.F ...

If you use the sun-dried shrimp paste that comes in small blocks, you’ll need to crush it first, then mix it with water. When cooking the rice with shrimp paste, be sure to turn on the ...

Salted cucumbers, rehydrated wakame seaweed, and plump shrimp are tossed with a refreshing rice vinegar, mirin, and sesame oil dressing. Serve this cucumber salad as a first course or side dish ...

This week we’re returning to more typical programming, which is to say a mix of recipes for all ages, but with a few that explicitly seem more kid-friendly, like the shrimp fried rice with yum ...

This Cajun shrimp fried rice is a quick and easy delight ... times when just a few ingredients pay out big, resulting in a rice dish that bursts with garlic flavor. Lara Lee’s vegetable nasi ...

Emeril Lagasse gave us his recipe for this Louisiana classic more than 40 years ago — unsurprisingly, it still hits the spot. Emeril Lagassé is an American celebrity chef, restaurateur ...

creamy shrimp salad. David Malosh for The New York Times. Food Stylist; Simon Andrews. This quick fried-rice dish is a veritable comfort.

Fire grilled shrimp served over a coconut infused Jasmine Rice along with freshly stir-fried veggies, all topped with a slightly sweet, yet savory Peach glaze. Place all ingredients in pot and ...

Add garlic and sauté until fragrant but not colored, about 30 seconds. Add butter, shrimp and crawfish tails, if using. Cook just until pink. Pour in the sauce, stir to coat, then add noodles and ...

What's your favorite dish? Where do you get it? What makes it special? Press-Gazette food reporter Jelissa Burns wants to ...

Fried rice is a fast, easy way to use up leftovers ... (Freeze the heads, tails and shells to make shrimp stock, for another dish.) Slice the Chinese kale stem into rounds about 5mm ( ¼in ...