No more sad, rubbery shrimp. There’s nothing I dislike seeing more at a party than a sad tray of limp, cold shrimp fanned around a seemingly bottomless bowl of cocktail sauce. It’s as if the grocer ...

Ina Garten makes the shellfish the star of her shrimp cocktail by cooking hers from scratch. Rather than poaching, she opts ...

A h, the shrimp cocktail. Not only is this simple seafood and sauce combo one of our favorite ways to kick off a meal when it ...

This is the best shortcut way to make a saucy glaze for your ... Easy to make (and eat) while managing a cocktail in the other hand, these Shrimp Curry Butter Canapés boast virtually endless ...

Not only is it a real timesaver, but the shrimp juices deepen the flavor of the dish as they cook in the grits. Best of all ... from her that this is the way that shrimpers would make their ...

These taste best ... if you must cook them in advance, reheat them for about five minutes in an oven preheated to 180°C (350°F). The shrimp toast pairs well with champagne or cocktails, as ...

This spicy, agave forward cocktail with fig-ginger syrup, smoky mezcal and bright lemon juice from bartender and activist Ashtin Berry has a kick in more ways than one. Make the fig-ginger syrup ...

You often make it in a batch when ... Read more: The 27 Best Bourbon Brands, Ranked An alternative to reheating hot buttered bourbon cocktails is to not have any leftovers at all, which means ...