Remove with a slotted spoon. When the shrimp are cool enough to handle, peel them and set aside. Add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the pot.

A mea culpa from a Seaport cynic.WHAT SHE'S HAVING Mr. H actually made this curmudgeon like the Seaport and feel like a kid again A mea culpa from a Seaport cynic.

These shrimp tacos aren’t just food—they’re little handheld celebrations topped with enough cheese to make Wisconsin nervous. Photo credit: Sidney C. Each bite delivers a perfect harmony of textures ...

This isn’t just a menu—it’s a treasure map where X marks the spot for lobster rolls, chowder, and other treasures from the deep that’ll make your taste buds dance. Photo credit: Meg T. Let’s talk ...