The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Plate Pairings for Pickled Shrimp

Plate Pairings for Pickled Shrimp
Photo by Bill Wisser

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.

Florida Stone Crab Fritters
from Chef Bradley Herron of the Genuine Hospitality Group in Miami, FL

Pickled Cucumbers
from Chef Tom Gray of Moxie Kitchen + Cocktails in Jacksonville, Florida

Pickled Mushrooms
from Chef Tom Gray of Moxie Kitchen + Cocktails in Jacksonville, Florida

Mentioned in this post: