Spicy tomato cocktail sauce in a bowl sitting on a cloth - Bhofack2/Getty Images We all know cocktail sauce as the go-to companion for chilled shrimp, but there's another sauce quietly waiting in the ...

For the cocktail sauce: Put the cranberries in a mini food processor and pulse until finely chopped. Add the ketchup, horseradish and Worcestershire sauce; pulse to combine. Scrape into a serving dish ...

A classic shrimp cocktail is considered the quintessential appetizer for any party or soiree. What you may not know is, however fancy this dish seems, it’s actually pretty easy to pull off. Here’s all ...

It's fun and fresh but also super satisfying.

Olive-brined shrimp and gin-spiked cocktail sauce are served up straight in this appetizer with a kick. Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has ...

"Cooking shrimp in the shell maximizes its flavor. This stock is quite spicy, and the shrimp should be cooked at least 2 hours ahead and left in the liquid. Eat them at room temperature, sucking out ...

Prepare the poaching liquid: In a medium saucepan, combine water and wine. Squeeze lemon halves over pot and add along with bay leaves, peppercorns, sugar and salt. Bring to a gentle simmer over high ...