If you've ever had a lobster roll on a hot day and thought I wish this happened more often in my life — the shrimp roll is your answer. Same logic, same buttery toasted bun, a fraction of the cost, and a slightly nuttier, sweeter flavor. It's one of the most-requested dishes in our spring cooking classes in the Chicago area, and once you make one at home you'll see why. The secret to a great shrimp roll is in the poaching liquid. You're not just cooking the shrimp — you're se

Spring cooking should feel light, a little playful, and not require a list of ingredients you have to translate. That's why this recipe has become such a favorite in our springtime cooking classes in the Chicago area — it's approachable, hands-on, and the kind of dish that builds real cooking skills without feeling like a lecture. These shrimp cakes are like crab cakes' snappier cousin — sweet Gulf shrimp held together with just enough egg and breadcrumb, brightened with herb