Peel shrimp and devein, leaving tails intact. Reserve shells. Smash 1 clove garlic. In a medium bowl, toss shrimp with 2 tablespoons olive oil, ⅔ of the minced parsley, smashed garlic ...

When it comes to meals that feel like home, Rachael Ray has built an empire on delivering just that—often in an hour or less.

Instead, the tomato-and-coconut sauce coats the still-tender shrimp. The sauce starts with ... Dendê oil, also known as red palm oil, is a cooking oil made from extracted pulp of the dendê ...

Look no further than Red Lobster’s famous Piña Colada Dipping Sauce, which is served with Parrot Isle Jumbo Coconut Shrimp. This version tastes just like the original. Give it a try and ...

To celebrate National Coconut Day, we're using one of our favorite ingredients for this red ... Add to sauce and simmer, stirring occasionally, until thickened, about five minutes. Pat shrimp ...

Kelly Marshall for The New York Times Spiced shrimp and quick-pickled red cabbage fill corn tortillas ... This classic recipe features a simple sauce with garlic, white wine and butter that ...

1. Slit the shrimp along the outer curved side and pull out the vein. Cut the slit a little deeper so the shrimp open when ...

Full of aromatic flavors and the spicy kick of red chile flakes, this garlic shrimp pasta is the perfect way to change up ...