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, ...

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 ...

This time of year, everyone asks me how they can become a better griller. It all comes down to the following 10 tips, the most important of which is knowing the difference between direct and indirect ...

Traditionally shrimp cocktail is served with cocktail sauce. This version, though, is served with a zesty remoulade sauce. It's full of spice but not spicy. The horseradish is not overwhelming, so if ...

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 ...

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 ...

This recipe brings back and memories of going to La Viga seafood market in Mexico City, who popularized this traditional preparation of shrimp cocktail (which gives the commonly known and widely loved ...

This time of year, everyone asks me how they can become a better griller. It all comes down to the following 10 tips, the most important of which is knowing the difference between direct and indirect ...