Follow this recipe and make gambas al ajillo at home. The Spanish tapas dish tastes great regardless of where you're located.

The most obvious difference is that prawns have back shell “plates” that overlap starting at the base of the head and get smaller towards the tail, while with shrimp, the second shell plate ...

1 cup bread crumbs 4 tablespoons unsalted butter 2 cloves garlic, grated ¼ teaspoon crushed red pepper flakes Kosher salt and black pepper ...

Below is the recipe: Ingredients • 5 quarts water • 1 dozen fresh crabs, raw, boiled or steamed • 2 pounds medium to large shrimp, peeled and deveined (reserve the shells and heads to make ...

I buy whole shrimp, cut off the heads and use them for the shrimp stock. This dish is best cooked in a Chinese clay pot (also called a sand pot), but if you don't have one, use a cast iron pot ...

INGREDIENTS For the Sauce Base: 1 Tablespoon olive oil 2 cups shrimp heads and shells 1/2 cup Worcestershire 2 Tablespoons cracked black pepper 2 Tablespoons Basic Creole Spices* (see recipe below ...

I like to use head-on shrimp when they're available, because I love the presentation -- and I think they taste better! These require at least an hour of marinating time, but they cook in less than ...