Appetizers are a fun and delicious way to kick off a restaurant meal. However, one fancy seafood favorite is often ...

This vintage seafood appetizer is still popular across so many different restaurant menus today, but it's become far too ...

Make the cocktail sauce. In a non-reactive bowl, mix ketchup, chili sauce, lemon juice, zest, lime juice, horseradish, pureed chipotle, vodka, Worcestershire and garlic salt until well combined.

The shrimp cocktail, which is served in a martini glass, is a textbook examples of the fresh seafood the kitchen sources before transforming each dish into a Cajun classic. 1985 Welch ...

3. While the soup is chilling, poach the shrimp. Fill a large saucepan with water. Add the lemon, bay leaves and salt. Bring to a boil over high heat. Remove the pan from the heat and add the ...