The first spoonful of bắp xào (stir-fried corn) - with its steaming hot, buttery-popping corn kernels and crunchy shrimp - is always bliss. When I was a kid growing up in Vietnam, bắp xào was my ...

White wine, butter, lemon, and tarragon make up the sauce in this shrimp scampi that's served over quick-cooking orzo.

For this recipe, however, we cook the shrimp separately ... Reduce heat and simmer, covered, for 15 minutes. Stir in shrimp and simmer until just heated through, about 1 minute.

Ingredients 1/4 cup red wine vinegar 1 garlic clove, grated 1 teaspoon finely chopped fresh oregano 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 15-ounce can chickpeas, ...

1. Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the ...

This recipe can be varied in so many ways ... add a splash of water then stir-fry for about a minute. Add the shrimp and stir-fry for 30 seconds, or until the shrimp pieces start to turn pink ...

This dish gets a lot of its flavour from belacan - salted, fermented shrimp paste. It has a very strong smell that some people find unpleasant, but it's essential to many Asian cuisines.