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Matt and Ted Lee, James Beard Award-winning chefs from South Carolina, recently released The Lee Bros. Charleston Kitchen (high up on our list of spring cookbooks to look out for). Inside is a wealth of classic homestyle and elevated Southern food we couldn't wait to sink our teeth into. Next up, a surprisingly perfect pairing of pickled shrimp and fennel. 

Matt and Ted Lee, James Beard Award-winning chefs from South Carolina, recently released The Lee Bros. Charleston Kitchen (high up on our list of spring cookbooks to look out for). Inside is a wealth of classic homestyle and elevated Southern food we couldn’t wait to sink our teeth into. Next up, a surprisingly perfect pairing of pickled shrimp and fennel. 

History aside, pickled shrimp and fennel are perfectly complementary. After all, we often encounter fennel’s close cousins, dill (or dill seed) and celery (or celery seeds), in many preparations of this classic hors d’oeuvre. Served in a bowl for self-service with toothpicks, pickled shrimp may also be a passed hors d’oeuvre on a plate if you use the sturdy bamboo picks found in many party stores these days.

One of the advantages of this recipe is that the marinated fennel pushes the pickled shrimp into the cold-salad realm: it’s easy enough to strew several of the shrimp and strips or rings of the fennel over butter lettuce to create a pretty appetizer salad.

Reprinted with permission from The Lee Bros. Charleston Kitchen