I've always found the practice of food smoking intimidating. Discussions about wood chip types and temperature gauges generally make me want to run and hide, as does the prospect of a hulk of bone-in ...

Prepare the smoker. Season the shrimp with Essence. Place half of the shrimp in the smoker and smoke for about 6 to 8 minutes, or until the shrimp turns pale pink and the tail starts to curl. Remove ...

This instructional cooking video demonstrates a simple and effective method for preparing flavorful smoked Cajun shrimp using ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. 2 pounds large shrimp (18-20 count), peeled and deveined 1 to 2 tablespoons olive oil, optional 1 tablespoon oak smoking chips ...

Cold smoke shrimp with smoker (or toss with 1 tablespoon of smoked paprika or 2 tea liquid smoke) and season with salt, pepper, and olive oil. Keep chilled Cut spring onions into 3 inch pieces and ...

Sheri Castle shares her recipe for Low Country–style red rice with shrimp and sausage. Sheri Castle shares her recipe for Low Country–style red rice with shrimp and sausage. Made with long-grain white ...

This recipe is similar to the New Orleans-style barbecued shrimp, but Marcelle peels the shrimp to make it easier to serve.Roasted shrimp with garlic and smoked paprika Makes 4 servings 4 tablespoons ...

These two appetizers recipes are among the Free Press' food writers favorites ideal for New Year's Eve celebrations.

Make this spicy shrimp saute in the time it takes to cook a pot of rice to go with it. Before the shrimp hit the pan, toss them in a marinade that hits several flavor profiles: sweet (honey), sharp ...