Poaching shrimp is one of the most common ways to cook the popular shellfish, but it may be time to punch up the flavor with ...

Japanese Ichthyologist Motosaku Fujinaga was still a senior in Tokyo University when he decided on his life’s work: a study of the life and loves of the 6-in., shrimplike creature known as the kuruma ...

Try your hand at yummy dry fry Mangaluru clams. Or attempt this delicious Bengali preparation of prawns with taro leaves.