The cocktail sauce echoes the lemony notes from the shrimp, and features a combination of fresh tomato and smoked sun-dried tomatoes (feel free to swap in regular sun-dried tomatoes if needed).

At our house, we’re pretty picky about shrimp cocktail sauce. The bottled stuff doesn’t make the cut. That’s the reason we use the restaurant tried and true recipe. Simple and flavorful.

9. Brush with BBQ sauce only during the final 10-15 minutes of cooking. 10. Always let your food rest before cutting into it. An update on classic shrimp cocktail, with a sweet and smoky ...

For the brine: For the BBQ Cocktail Sauce: Place the salt, bay leaves and lemon slice or slices in the water and bring to a ...

For many years, my husband's Mexican American family gathered a few days before Christmas to make tamales. We would enjoy them on Christmas Eve at an informal potluck; all nine of his siblings ...

Transfer the shrimp to a platter and serve with the cocktail sauce and lemon wedges. Make the cocktail sauce in a bowl, whisk the ketchup, horseradish, shallot, vinegar, lemon zest and lemon juice.

Butterfly the shrimp and very lightly pound them to flatten them a little bit. Keep cold until ready to use. Combine the 1 cup all-purpose flour with a heavy pinch of salt in a bowl. In a separate ...

For a perfect bite, roll the shrimp and Thai basil in the daikon before dipping in the creamy green banana cocktail sauce. You'll thank us later. Bryan Voltaggio is an American chef and restaurateur.

Instead of mixing shrimp with cocktail sauce, start by spreading softened cream cheese at the bottom of a serving dish. Then, layer cocktail sauce on top, followed by chopped, cooked shrimp.