Ina Garten is a step ahead with an additional step in her recipe for making shrimp cocktails even more flavorful.

The shrimp cocktail has been around for quite some time. And here are the best ways you can serve 'em up. Keep those tails on!

No more sad, rubbery shrimp. There’s nothing I dislike seeing more at a party than a sad tray of limp, cold shrimp fanned around a seemingly bottomless bowl of cocktail sauce. It’s as if the grocer ...

Prep an ice bath. In a large pot, bring 2 quarts water and Old Bay to a boil. Add shrimp and cook 5 minutes. Use a slotted spoon to transfer shrimp to ice bath to halt cooking and chill.

A h, the shrimp cocktail. Not only is this simple seafood and sauce combo one of our favorite ways to kick off a meal when it ...

This spicy, agave forward cocktail with fig-ginger syrup, smoky mezcal and bright lemon juice from bartender and activist Ashtin Berry has a kick in more ways than one. Make the fig-ginger syrup ...

And we happen to believe that the best way to take advantage of those oysters is at a raw bar, where they’re shucked to order and served on ice, maybe alongside a classic shrimp cocktail ...

Not only is it a real timesaver, but the shrimp juices deepen the flavor of the dish as they cook in the grits. Best of all ... that this is the way that shrimpers would make their shrimp and ...

As best we can tell, the word is a portmanteau ... the Michelada—I do not find this to be an improvement. It’s more cocktail-like, certainly, but the sweetness, for me, is strange and out ...