The first time I tasted New Orleans-style barbecue shrimp, I was confused. It had none of the smoky char associated with food off a grill or smoker. And that’s because it’s not actually barbecue.

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side.

Louisiana Shrimp Festival & Shrimp Aid confirms 100% of vendors served wild-caught Gulf shrimp using rapid DNA testing.

The Louisiana Shrimp Festival and Shrimp Aid is back for its second year this weekend at the Broadside with the familiar template of live music, food vendors and family activities but also with a few ...

NEW ORLEANS — New Orleans solidified its reputation as a food city on Monday, as three of its restaurants were awarded Michelin stars in the guide’s first-ever edition for the American South. The ...