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, ...

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 ...

I'm not exaggerating when I say it could not be easier to make—you can have it on the table in 10 minutes flat. Talk about a last-minute lifesaver.

Shrimp cocktail has got to be one of my all-time favorite party foods. There's just something about the simple combination of shrimp with tangy tomato and horseradish sauce that's just perfect to me.

Other weeknight winners: edamame pesto pasta and one-skillet salmon teriyaki. By Emily Weinstein I happen to live near a small but great seafood market, where the fish is impeccably fresh. Their ...

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 ...

"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 ...

Merlyn is an editor of news and trending content for Food & Wine's news vertical. Her writing focuses on the intersection of pop culture and food, including food trends, celebrity news, food ...

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 ...