It’s no secret to readers here that I’ve been in a bit of a cooking slump. But as the weather changes, and my event schedule slows down a little, and the end of the school year approaching, things are getting a little jolt of renewed energy. I am still not over the loss of Gourmet, but I read the recent issue of Food and Wine with interest for the first time in months and months. And in it, I found this recipe for pickled shrimp, which called to me for some reason. I had a good bag of shrimp from Pietro, and all the ingredients, and took a deep breath, and made the new dish later that week.
I forgot the part about it needing to chill for 8-10 hours, so I pulled together the Sundried Tomato Gnocchi, and we ate these shrimp the following night, as we watched Harry Potter, The Prisoner of Azkaban. So, while I had to make 2 things one night, I had nothing to do the following night, which was Friday, and who doesn’t want a no-cook dinner on Friday night? Also, once the shrimp are cleaned and peeled, this comes together in minutes. It’s really fast.
So, for lots of reasons, including how they taste, these are one of the best new things I’ve made in a long time. Ella liked them, Finn liked them less (a little too much heat) and they made the kitchen smell really delicious, tart and pickle-y. A lot like summer. I used a premade spinach dip, which sounds strange, but it cuts the heat, so I’d make sure to buy a good one or make the one in the recipe. If there are any leftover, I’m sure they’d be great on Day 2. Or for a picnic. Or an appetizer. However you use them, you won’t be sorry.
The recipe is here: Pickled Shrimp with Creamy Spinach Dip.