In some ways, it's a wonder how shrimp cocktail ever came off so regal. The most basic of restaurant dishes calls for boiled and peeled shrimp, presented in stemware like a martini with monster arms and paired with ketchup flavored so brazenly with horseradish it obliterates the delicate flavor of the crustaceans. That sharp-tasting Heinz is just one reason many food writers, including James Beard, have expressed disdain for the dish. Beard suggested vinaigrette,... More >>>