2. Cook the Shrimp. In a skillet, add olive oil and spread the shrimp into an even layer. Sautee, alternating sides until pink. Set aside and allow to cool, then chop the shrimp.

In a very large pot (12-quart) combine the water, beer, Old Bay seasoning and salt. Bring to a boil over high heat. Add the potatoes, onions and garlic and cook for 8 minutes. Add the sliced ...

Kosher salt and freshly ground black pepper; 8 ounces rice noodles, preferably wide; ½ cup chicken broth; ¼ cup soy sauce; 1 tablespoon oyster sauce ...

Add the seasonings, garlic and bouillon powder to the butter, stir well. Add 2 tablespoons water. Taste it and see if you should add more salt and/or seasoning.

Combine the potatoes, garlic, onion, salt, thyme, bay leaf, 2 tablespoons of the Creole seasoning, and 4 cups water in a 6-quart slow cooker. Juice the halved lemon into the slow cooker and add ...

Kosher salt. Shrimp: 1⁄2 yellow onion. 3 garlic cloves. 2 jalapeños, seeded. 1⁄4 cup plus 2 tablespoons extra-virgin olive oil, divided use. 1 pound jumbo shrimp, peeled and deveined ...