Whenever I have the chance to buy shrimp shell-on—or, better yet, head-on—I take it. Deveining and then cooking shrimp in their shells is the tastiest way to go, and there’s something very ...

Add the olive oil, lemon juice, salt, pepper, oregano, red pepper flakes, parsley, lemon zest, garlic, and shallots to a ...

If cooking the shrimp unpeeled, slit the shell down the back with a sturdy knife and devein. Once the shrimp are cooked, use their juices to saute mushrooms, asparagus or green beans.

This blend of creamy ricotta and shrimp-stuffed pasta shells will hit the spot for dinner tonight.

Should you cook with the shells on the shrimp or off? For grilling, broiling or baking, you would want to cook with the shells on. The shells provide a small level of protection, and they impart ...

I tested this method with both shell-on and peeled shrimp. The latter was fine, with shrimp that were less tender than some of the slower-cook methods like roast.

Q: When a recipe calls for cooking shrimp with shells on, what’s the best way to devein them?