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 ...

Don't throw out your shrimp shells! They're full of flavor, and we put them to use by making a shrimp stock which becomes the sauce for our Spaghettini with Shrimp. Newly released video shows ...

I mean the ones who went to culinary school, who can rattle off the five French mother sauces and know how to break down an ...

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 ...