Lowcountry pickled shrimp guru Harry Flint dies, but he left us the secret ingredient

“I met Harry at Haig Point after a charity golf tournament. And that’s where I met his pickled shrimp. It was love at first bite. I figured he’d clam up when I asked him how he did it.

He told me to pull out my copy of the “Charleston Receipts Repeats” cookbook published by The Junior League of Charleston. They’ve sold billions of them. And they’ve sold zillions of the original, green-covered “Charleston Receipts” cookbook since its debut in 1950.

Harry said he started with the Marinated Shrimp recipe on Page 25, credited to Mrs. C. Capers Smith (Anne Thomas).

And then he told me how he adapted it, right down to making sure I patted the shrimp dry before adding it to the marinade.”

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