Devein the shrimp: Use a small, sharp knife to make an incision along the back of each shrimp, cutting through the shell, and remove the dark “vein.” Pat shrimp dry with a paper towel and place them ...

Learn how to make Spanish peel-and-eat shrimp a la plancha with this simple and delicious recipe. Perfectly seared shrimp with authentic Spanish flavors make a quick, satisfying seafood dish for lunch ...

Instructions: Put tomatoes, onion, chile and 2 cups water in a saucepan over high heat. Cover with a lid and bring to the boil, then turn the heat down to low and simmer for about 5-7 minutes. Drain, ...

Note: This recipe yields 2 cups chimichurri. 1 kuri pumpkin or winter squash of your choice Sea salt, freshly ground black pepper Sliced almonds Related Articles Dining in Groveland: Giant s’mores and ...

Chef Francis Mallman delves into grilling methods like a la plancha—on a griddle—in his book Seven Fires: Grilling the Argentine Way. Francis Mallmann is an Argentinian celebrity chef renowned for his ...