The next time you find yourself in need of cocktail sauce, try and whip up your very own with three simple (but delicious) ...

This light and elegant reinvention of retro shrimp cocktail serves up tender shrimp and succulent crab with a spicy sauce in ...

Ina Garten makes the shellfish the star of her shrimp cocktail by cooking hers from scratch. Rather than poaching, she opts ...

Place a spoonful or two of the sauce into a greased ovenproof dish to just cover the bottom. Cover with a couple of lasagne sheets. Stir the tarragon, fish, seafood and spinach to the remaining ...

Menu curated by Meredith Ouzounian / Photography by Jon Whittle / Food purveyed by Second City Prime Steak and Seafood, Melissa’s Produce, and New York Shuk Sponsored by Tito’s Handmade Vodka and Big ...

I’ve used a frozen marinara mix as the base for this recipe, adding fresh seafood to liven it up. You can adjust the amounts and kinds of seafood according to taste. If you like it a little ...

Meanwhile, for the seafood, heat the olive oil in a large ... 1-2 minutes then add the prawns and squid and stir into the hot sauce. Cook for 2-3 minutes, or until the prawns turn pink and the ...

This Japanese tabletop-cooked dish is less a recipe and more of a guideline; you can use whatever seafood (and other ingredients ... I don't serve this dish with a dipping sauce, but if your ...