Tom Yum Goong is Thailand’s iconic spicy and sour soup with shrimp, fragrant herbs, chili heat, and bright citrus notes in every spoonful.

Crudo e Nudo chef Brian Bornemann makes an aromatic shrimp stock to bolster the seafood flavor of pasta sauces, soups and more. But home cooks can also make this flavorful, shrimpy stock; simply ...

"Cooking shrimp in the shell maximizes its flavor. This stock is quite spicy, and the shrimp should be cooked at least 2 hours ahead and left in the liquid. Eat them at room temperature, sucking out ...

Shrimp heads add richness and depth to this relatively quick broth, which makes a great base for seafood stews and soups. If you can't find heads-on shrimp, add 1/4 pound of shells-on shrimp to the ...

Penang’s street food scene is explored through a seafood-focused stop built around a bowl of shrimp noodles priced at $6. The ...