Chef Ray White serves a taste of the Caribbean at his local Jamaican restaurant. Learn how to make one of his staple dishes.

Depending on the type of shrimp, you may need to avoid sharp parts of the shell to get a good grip. In a single motion, pinch and twist the head until it comes free. Stop here and rinse the shrimp ...

I like small ones - the body (without the head) shouldn’t be longer than 6cm (2⅔in). Rinse the shrimp under cool running water, then drain them. Leave the heads and shells on, but remove the ...

Decadent Stuffed Shrimp deserves its place as star of the holiday table, whether you serve it as an appetizer or a main ...

Rinse shrimp under cold water. In a large stock pot on medium high heat, melt butter and cook shrimp until pink, stirring frequently, about 2 minutes. Remove from pot and set aside. Add to pot ...

Directions Prepare stock: Rinse shrimp under cold running water. Fill a tall soup pot with water and bring to a rolling boil over high heat. Reduce heat to medium and stir in rinsed shrimp. Gently ...

Briefly rinse the sakura shrimp then drain them before blotting with paper towels. If using Chinese dried shrimp, put them in a bowl, add about 60ml (¼ cup) hot water and soak for about 15 ...

Rinse shrimp under running tap water. Strain well. Pat dry with kitchen paper towels and lay aside. Heat a medium-sized cooking pot on high. Add oil and butter. Lower heat to medium; adding garlic.

Let cool completely before storing in a sealed container. Once the shrimp have brined, rinse them and thoroughly dry them using paper towels. Dredge the shrimp in the potato starch or cornstarch ...