There is probably no recipe that better showcases salt and pepper working in multiple ways and together than Chinese salt-and-pepper shrimp. The enticing dish has plump, moist fried shrimp with shells ...

Shrimp is an unusual and great addition to this potato salad recipe. Onion and pepper not only add a little crunch, they give ...

Of all the many green vegetables available to us, we tend to be profoundly lacking inspiration when it comes to selecting one for Thanksgiving. Generally, it's either green beans or Brussels sprouts.

When you think of black pepper, you might likely think of a spice that is more often in the background of dishes than front and center. It’s as essential as salt, yet rarely gets its time in the ...

Mix flour, paprika, salt, and pepper. Spread evenly onto a plate. Dip shrimp into flour mixture until covered evenly on all sides. Heat olive oil in pan, reserving 2-3 tablespoons. Saute flour-coated ...

You can now find brown rice noodles in many supermarkets and whole foods stores. For a vegetarian version of this dish, try it with tofu instead of shrimp. 1. Place ...

This flavorful fried rice is just the recipe when you need to throw something together on a busy weeknight. Combine crispy fried rice with sweet and spicy black pepper shrimp, zesty lime juice, bright ...

Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron ...

Here, shrimp enlivens the usual mélange of black-eyed peas, rice and pork, along with extra-heavy doses of garlic and black pepper. Served with a salad and cornbread for sopping up the savory juices, ...

Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe. This recipe is from Gunpowder, an Indian restaurant in London. Whisk chile, garlic, pepper, ...

* Bell peppers should be seeded and cut into thin julienne strips. ** Garlic cloves should be peeled and cut into 1/4-inch chunks. Slit the shrimp up the back with a sharp knife. Remove the vein, but ...