Southern-Style Pickled Shrimp

I didn’t grow up eating pickled shrimp, which is surprising considering my mom’s coastal upbringing. Her family spans from the Atlantic beaches of Florida, all the way to the bayous of Louisiana. Seafood made regular appearances at our family gatherings, but usually in the form of spicy Cajun gumbos and jambalayas.

It wasn’t until I attended an annual Christmas Day cocktail party a few years back that I discovered the wonder that is Sea Island Shrimp. There were many notable Southern dishes at the table that day—deviled eggs, flaky biscuits, and beef tenderloin sandwiches come to mind—but it was the vinegary pickled shrimp that had me heading back for more.

It has since become a regular staple when I entertain from home. While traditionally served as an appetizer, I could definitely find plenty of other uses for my favorite tangy shrimp. Tossed with orzo, it would make for an interesting pasta salad; piled on buttered and toasted bread, it would transform into a delightful po’ boy of sorts.

And while this recipe is worthy of being made year-round, I find it tastes even better in the throes of summer, when turning on a kitchen appliance is the last thing you want to do in grasps of the Georgia heat.