Saucy shrimp blanketed with toasted crumbs represents the best of old-fashioned American cooking, but not when the shrimp are waterlogged and tough.
We explore two elegant approaches to shrimp—one hot dish and one cold—and find the best way to prepare each.
Deli-style shrimp salads are usually rubbery and bland. We fix the shrimp, then the dressing.
Are the new pouches better than traditional cans?
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