This recipe comes from Chef Ricky Moore of the Saltbox Seafood Joint in Durham, North Carolina. He served the recipe as part of his annual Durmnik, or Durham Picnic, that he hosts to celebrate and bring the community together around Juneteenth. Served ice-cold, this shrimp dish is ideal on a hot, humid summer day. The term “soused” refers to marinating an ingredient in a pickling liquid, like these shrimp dressed in a seasoned lime juice brine. It’s also a nod to Caribbean souse, a cold dish made with pigs’ feet, drawing on the connection between the African diaspora and Southern foodways.
Editor’s Note: This recipe was contributed by Ricky Moore; the introduction was written by Alana Al-Hatlani.
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Ingredients
- 1 lb. large, peeled and…