Pickled shrimp is a Southern staple on its own. Resting like a friendly hello on many a covered dish or cocktail table, its mix of sweet shrimp with bold acidity (and in the case of Chef Tom Gray, kaffir lime leaves) is a welcome addition to the plate. However, it can be the jumping off point for so much more.
Our two “Redux” chefs prove just that this month because their pickled shrimp dishes anchor much more substantial platings, one with crispy crab fritters and the other with more pickles. Both are pickled perfection, pumped up for the plate, but these are mix and match items that are great for tailgates, patio parties, or dinner tonight.