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, ...

These two appetizers recipes are among the Free Press' food writers favorites ideal for New Year's Eve celebrations.

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

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 ...

In Lebanon, we only served shrimp with the full shell on, from head to tail. So I was shocked to arrive in the U.S. and see naked shrimp everywhere! The shrimp is tossed in oil infused with the ...

Coat cucumber in 3 tablespoons kosher salt, and wrap in wax paper. In a lidded container, combine olives, 1/3 cup olive oil and lemon juice, stir and cover. Refrigerate salted cucumber and olive ...

GOLDEN VALLEY, Minn. — As you get set for entertaining this holiday season, don't let the season get spoiled by a subpar shrimp cocktail! Kowalski's Culinary & Branding Director Rachael Perron stopped ...

Seafood doesn't always have to be reserved for the entrée. Take a look at some of our favorite appetizer recipes where ...

1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. 2. Heat olive oil and butter in a saucepan over medium heat.