The first time I ever experienced the magic of a shrimp boil was during a vacation in New Orleans. The city’s rich food culture is legendary, and this simple yet flavorful meal captured my heart.

Stephen and Evie Colbert share their recipe for shrimp paste, a Lowcountry South Carolina staple for parties all year long.

When you boil shrimp alongside other ingredients, it takes on all of their flavors and cooks quickly. Plus, it remains moist, ...

The classic recipe has boil stock, garlic ... In Louisiana, crayfish is the rage, shrimp is common in the low country, blue crabs along the Chesapeake, and clams frequent the boils of New England.

Co-founder of Lowcountry Restaurant Lowcountry Seafood Boil Restaurants Five Locations: South Loop: 1132 S. Wabash Ave., Chicago, IL Lakeview: 3343 N. Clark St., Chicago, IL ...

Add the shrimps and cook for 2-3 minutes. Stir in the mung beans and bring to the boil. Add the tomatoes and shrimp paste. Cook for another 2-3 minutes, then fold in the rice. Mix carefully ...

Add the remaining stock along with the corn, and bay leaf and bring to a boil over medium-high heat. Reduce the heat to low and add in the heavy cream, stirring to combine well. Add the shrimp ...

then add the heavy cream and return to a boil. Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes, until the seafood is done. Stir in the mascarpone and butter. Add the kale ...