Savannah Pickled Shrimp, photographed by John Carrington, from The Savannah Cookbook
One of the distinctive flavors of a Lowcountry summer, and a fixture on almost every summer party table in Savannah, is pickled shrimp. Devised as a conserve that could be stored at room temperature, the original was literally a pickle, heavy with vinegar and spices, and its flavor was intense. Consequently, they were eaten as a relish or condiment—not as a cocktail hors d’oeuvres or main dish salad as they are nowadays. Read More