Spatula Diaries: Pickled shrimp

“Every year, my mother-in-law throws a party the Saturday before Christmas, and this year, I planned to bring pickled shrimp,” writes 225 food blogger Maggie Heyn Richardson. “I mentioned this to my New Orleans native neighbor, Sara, while describing to her the dish’s flavors and textures. It’s a longstanding appetizer in my hometown, Columbus, Ga., and has earned a spot in the city’s three successive Junior League cookbooks. ‘Sounds good,’ said Sara. ‘Except for the name.’ Indeed, pickled shrimp doesn’t have the promising ring of Louisiana’s common shrimp applications. Shrimp Creole, shrimp cocktail, shrimp and corn soup, and shrimp po-boy sound a lot more appetizing. Pickled is something you do to cucumbers or pig’s feet. But I am a sucker for anything tangy with a hint of herby sweetness, and after having successfully served pickled shrimp to my husband’s dubious extended family last weekend, I’m here to recommend this useful holiday dish.” Find out more about this tasty holiday treat in this week’s Spatula Diaries.