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 ...

Shrimp Cocktail with Cocktail Sauce is an easy, classic recipe and must-make for any party appetizer. These are so delicious, ...

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, ...

Note: This recipe is easily doubled or tripled or cut in half for one. Shrimp spoil quickly so cook only what you plan to eat in one sitting. From Beth Dooley. In a medium pot with 2 cups cold water, ...

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 ...

1. Add the tomato juice, 1 tsp. kosher salt, ketchup, lime juice, orange soda, cucumbers, jalapenos, minced onion, and cilantro to a mixing bowl. Stir to combine. Cover and place in the fridge at ...

Robert Gadsby arranges prawns on a minty papaya salad, with a Thai peanut sauce on the side. Michael Cimarusti serves Dungeness crab with grapefruit sections, diced mango and a grapefruit juice ...

Get outdoors with this simple take on the classic shrimp cocktail, grilling jumbo marinated shrimp until firm, the grill adding just the right hint of smoke. Serve alongside cocktail sauce and grilled ...

Preparing this retro appetizer at home, and doing it perfectly, gives you the wherewithal to eat a lot of a really good thing. By Eric Kim For his coming birthday, the chef Fred Morin of Joe Beef in ...