The Chef: Nathan Metts and his Pickled Shrimp Recipe


From Staff Reports

The Chefs column highlights our local culinary masters. They share a recipe that has a lot of meaning to them and thankfully, how to make it. (Well at least most of it, sometimes secrets must remain that.) This month’s chef is … Nathan Metts.

Founded in 2018 by Nathan Metts, Life of the South Catering is a well-established catering business located in downtown Newnan. After completing his Culinary Arts Degree from the Art Institute of Atlanta, Nathan spent the past 12 years building his career as a professional chef.

In May of 2021, Life of the South Catering opened its first market retail location. The storefront offers an intimate catering venue for small dinner parties, as well as a market for casseroles, steaks, chicken salad, pimento cheese, and other delicious food options. The owner envisions a business that provides Southern hospitality, fresh food, and an exceptional catering experience.

Nathan is originally from Lakeland, Ga., and began professionally cooking in 2010.

One of Nathan’s favorite recipes, especially for summer entertaining, is his Life of the South Pickled Shrimp. It is a flavorful hors d’oeuvre that gets better the longer it marinates.

Life of the South Pickled Shrimp Recipe

• 3 Pounds of Small to Medium Peeled Shrimp, boiled
• 2 Medium Onions, quartered and sliced
• 1 Teaspoon Celery Seeds
• 1 Cup Extra Virgin Olive Oil
• 6 Garlic Cloves, thinly sliced
• 4 Lemons, thinly sliced
• 14 Bay Leaves
• 1 Teaspoon Fennel Seeds
• 1 Teaspoon Mustard Seeds
• 4 Dried Hot Chili Peppers
• 1 Teaspoon Freshly Ground White Pepper
• 1 Teaspoon Coriander Seed
• ¼ Cup White Wine Vinegar
• ½ Cup Fresh Lemon Juice
• 1 Bundle of Asparagus, cut to tips
• Mason Jar

Combine all ingredients in a large bowl and toss thoroughly. Pack everything in a large glass Mason jar, cover, and refrigerate overnight to allow the flavors to come together.

Pairs well with a Pinot Grigio.

1 comment

  1. Sharalyn Johnson 27 August, 2023 at 13:53 Reply
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    Hi. I actually would like to know if I want moonshine in this pickled shrimp recipe, when would I put it in and do I need to make any substitutions? Thank you

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