Our classic shrimp po'boy, with crispy fried Cajun-spiced shrimp, remoulade, tomatoes, and pickles piled in a soft bun, will transport you right to New Orleans.

Nikki Cooper of San Francisco’s “Two Jack’s Nik’s Place” restaurant shows Hoda Kotb and Jenna Bush Hager how to make authentic Southern comfort food with a new twist: Garlic bread prawn po’boys with ...

This week’s Appetite for Instruction featured a smoking awesome recipe for Smoked Prawns with Heirloom Tomato and Pancetta Vinaigrette as Demonstrated by Mark Young of Bijoux. You can read Sarah ...

Chef Lara Lee, who runs a London catering business called Kiwi & Roo, joins TODAY to demonstrate recipes from her new cookbook, “Coconut & Sambal,” to celebrate Lunar New Year: prawn and chicken-fried ...

Before poaching your shrimp, be sure to infuse your seafood with added flavor by peppering this common household spice into the pot.

There are more than 2,000 species of shrimp in the world and some major differences between the saltwater and freshwater ...