Garlic chili shrimp served in a sizzling bowl or platter is one of my favorite dishes when visiting Spain – this is my go-to ...

In a medium bowl, toss shrimp with 2 tablespoons olive oil, ⅔ of the minced parsley, smashed garlic, lemon zest and 1 teaspoon chile flakes. Set seasoned shrimp aside. Set a medium sauté pan ...

Make the Sambal Belacan: Use a mortar and pestle to pound the toasted belacan, chilies, and garlic ... to the chili sauce and toss them so that they’re well coated. Put two crab halves in ...

1. Using scissors, cut down the back shell of each shrimp and remove the dark intestinal vein, leaving the shell intact. In a small bowl, combine the ketchup, sherry, chili sauce, lemon juice ...