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• Questions Linger as Shrimp Season Opens in Gulf

  As the Louisiana white shrimp season opened, consumer confidence was the biggest issue facing the industry. Read More... Posted Aug 17 2010, 02:43 PM by NYT > Dining & Wine Filed under: Oysters, Accidents and Safety, Fishing, Commercial, Shrimp, Louisiana, Gulf of Mexico, Oil (Petroleum) and Gasoline, Offshore Drilling and Exploration, BP Plc|BP|NYSE

• Food: Unpeeled Shrimp on Sanibel Island, Fla.

  Randy Wayne White and the case of the unpeeled shrimp. Read More... Posted May 13 2010, 06:36 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Seafood, Shrimp, Sanibel Island (Fla)

• Dear FloFab: Open My Wine, Now!

  Florence Fabricant answers questions about guests who bring wine to dinner, shrimp served in their shells and the befuddling issue of finger bowls. Read More... Posted Apr 22 2010, 07:28 AM by NYT > Dining & Wine Filed under: Shrimp, Wine, table manners, Dear FloFab, advice, Etiquette, entertaining, finger bowls

• Recipes: Recipe: Louisiana Brown Jasmine Rice and Shrimp Risotto

  A recipe for Louisiana brown jasmine rice and shrimp risotto. Read More... Posted Mar 24 2010, 12:10 PM by NYT > Dining & Wine Filed under: Recipes, Risotto, Shrimp, jasmine rice

• A Good Appetite: Saving Money, and the Soup

  The thrifty epicure can take shrimp shells and turn them into flavorful stock. Read More... Posted Feb 05 2010, 02:26 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Soups, Shrimp

• Food Stuff: From Belize, and Extra Sweet

  Laughing Bird shrimp are unlike many farmed shrimp, and that is a good thing. Read More... Posted Nov 10 2009, 05:00 PM by NYT > Dining & Wine Filed under: Food, Shrimp, Shopping and Retail

• A Good Appetite: Green, Gold and Pink: Fast, Easy and Delicious

  A foolproof basic roasting recipe works stunningly well for broccoli with shrimp tossed in. Read More... Posted Jan 09 2009, 02:37 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Shrimp, Broccoli

• The Minimalist: Chestnuts in Season, Paired With Shrimp

  Chestnuts, which make their appearance each fall, are rich, starchy and stunningly delicious and a few go a long way. Read More... Posted Oct 24 2008, 10:02 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Spices, Nuts, Shrimp, Cabbage