Shrimp cocktail presentation

Classic shrimp cocktail is an easy, elegant starter for a special holiday gathering. Learn how to cook the shrimp and assemble it here.

Shrimp Cocktail Shooters are easy to make and perfect for your next party! With the holidays around the corner it's always good to have a tasty appetizer recipe. I love that these shooters only take a few minutes to make but they look so cute. Plus they can be made ahead of time and kept

Say hello to this easy Shrimp Platter served over a bed of ice with crudite, cajun aioli and cocktail sauce. Fast and fabulous, serve this as a crowd-pleasing appetizer for Game Day or any party that suits your fancy!

Learn how to make a perfect shrimp cocktail at home, including your own homemade cocktail sauce and instructions for the type of shrimp to use and how to cook them so that they're tender, juicy and delicious.

Shrimp Cocktail is a slam dunk appetizer at any party - it draws people to the buffet table every time. It's very simple to cook shrimp, but also very easy to over-cook them too. Here are some tips on how to make the very best shrimp cocktail.

An elegant presentation for shrimp cocktail and simple way to keep shrimp cold and fresh at your next party or holiday gathering from Amee's Savory Dish

In December, during the Christmas “holiday season,” every major grocery store flyer will offer shrimp rings for sale. I know people buy them by the boatload, because at every potluck party I go to at this time of year I see one or more being served.

Looking for a great appetizer that won't break the bank but delivers gourmet flavor? This layered shrimp cocktail dip is a beautiful blend of the classic recipes taste in every single bite. With fresh shrimp and your favorite cocktail sauce spread over seasoned cream cheese, it makes a delicious addition to any party spread, whatever the occasion!

Martha shows us how to prepare a fresh shrimp and oyster spread for holiday entertaining. A beautiful seafood buffet is her top secret to easy holiday entertaining.