First and foremost, my thanks to Burning Pasta's patient readers. Last week's trip out of town was quite successful (a post about it shall be forthcoming at the end of December), and, while the resulting jet-lag is sure to linger for a day or two, we've returned full of new and wonderful ideas to fill the next few months of posts. Let's get right to today's recipe.
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Few things are as classic to holiday parties than the old warhorse appetizer known as Shrimp Cocktail. This isn't to say that the dish is a bad thing -- shrimp, horseradish, a nebulous tomato-based sauce; all of these things are quite delicious (no matter their provenance), and they work quite well together.
This being said, as one travels through the month-long antacid advertisement that is the holiday season, Shrimp Cocktail becomes more than ubiquitous. Why not serve something that will set your party apart?
Today's recipe is a great alternative, a sweet-and-sour Southern standard that's been sorely neglected across other regions of the country. It's festive, quick, easy, and can be prepared far before your guests arrive. Let's start cooking.