Perfectly cooked and chilled shrimp neatly arranged on a platter is inviting. It's also a party-pleaser and staple on the holiday appetizer table. But too often, those nice-looking shrimp are rubbery, ...

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Eric Kim's Shrimp Cocktail. This method for a ...

Do as Melissa Clark does, and roast, don’t poach, the shrimp, then serve them with a creamy horseradish rémoulade. By Melissa Clark The best advice for making shrimp cocktail I ever learned came from ...

Whether you want to serve oysters on the half shell, crisp calamari, or caviar-topped canapés, this collection of Food & Wine ...

General manager Lexi Porter was happy to share the recipe for the dish that’s been on the menu, with some variations, since the restaurant opened. Sam Godinez, district manager for La Bonanza ...

Shrimp cocktail is one of those classic appetizers that never seems to go out of style. But leave it to The Pioneer Woman (a.k.a. Ree Drummond) to kick it up a notch! Drummond’s Cajun version of the ...

Find out how to make the perfect shrimp cocktail, a finger food guests love to love. I don’t think I’ve ever attended a ...