Coastal Recipes

Nana’s Low Country Shrimp Stew

By Carmen Bentz: mother of boating industry legend Earl Bentz of Triton Boats

• 1 1/2 lbs of raw medium size shrimp
• 2 heaping tablespoons of plain flower
• 3 slices of bacon
• 1 med green bell pepper diced
• 1 med onion diced
• Kitchen bouquet
• Rinse shrimp well in cold water
• Put shrimp in a large sauce pan
• Water 2 inches above shrimp and cover
• Salt to taste
• Take shrimp out of water after boil
• Save shrimp water for later use
• Pick and devain shrimp
• Put bacon in dutch oven
• Saute onion and bell pepper in bacon greese
• Add flower and shrimp
• Add enough shrimp water to make a step and stir with whisk
• Approx 1/2 teaspoon of kitchen bouquet
• Cook approx 1-2 mins on low heat
• Salt and pepper to taste

Serve over grits!!!!!!

Gigi’s Crab Corn Chowder

By Sheri Fulford: Holden Beach Native and Descendant of long line of commercial fisherman

• 2 tablespoons of butter 1 cup of cream corn
• 1 cup of chopped onion 1/2 teaspoon pepper
• 1/2 Cup of Chopped red pepper 1/2 teaspoon paprika
• 1/2 Cup of chopped yellow pepper 2 teaspoons sherry or totaste
• 1 tablespoon of flour
• 1 tablespoon of corn meal
• 1 can of 14.5 oz chicken broth
• 2 cups of milk
• 1 and 1/2 cups of half and half
• 12-15 oz. crabmeat
• 1 cup of fresh or frozen corn

In a large saucepan, melt butter and then add onion and peppers. Saute uncovered, over medium heat 4-5 minutes. Gradually add flour and cornmeal to vegetable mixture and cook for 2 minutes, stirring constantly. Slowly stir in chicken broth and bring to a boil. Add milk and half and half, crabmeat, corn, cream corn, peppers, and paprika. Heat stirring occasionally for 5 minutes or until chowder is hot, stir in sherry and serve.

Donna’s Tuna Tar Tar/Yum

By Donna Taylor: Wilmington Local/ Extraordinary Cook and Sales Rep Sanuk and L Space

• You may want to add more or less according to taste
• 1 lb of extremely fresh Tuna chopped well
• 1/4 Cup of toasted sesame oil
• 2 Limes Juice Squeezed
• 1 tsp “Sriracha” hot chili sauce
• 1 Bunch of cilantro chopped well

Add all together mix gently and serve with tortilla chips or over rice.

Brea’s Holly Molly Guacamole

By Brea Faircloth: Accomplished Lady Angler

• Great party dip or exceptional on surf and turf burgers and fish tacos
• 4 avocados
• 2 dollops of sour cream
• 1 lime
• Salt to taste
• Pico de Gallo or 1 tomato(Small) diced, 1 onion diced(small), cilantro

Mash 2 avocados then dice the next 2, add remaining ingredients, salt to taste and squeeze the juice of a lime. Let marinate 5-10 minutes before serving. Serve with lime tortillas or pita chips and can be used as a topping for surf and turf burgers or fish tacos.

Gumpa’s Broccoli Cheese Sauce

By DF Jenkins SR: Plantation Owner and man to introduce Broccoli to Charleston SC in 1927

• Makes 4 Servings
• 4 tablespoons of butter
• 4 tablespoons of flour
• 1 cup of milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup of grated cheese
  

IE’s Shrimp and Rice

By Ina Lee Fulford: Holden Beach Native and Wife of Legendary Shrimper Capt of Alaford Jabie Fulford

• 1 LB of Fresh Peeled shrimp
• Devain them and if large shrimp cut up in 3 pieces
• 1/2 Cup of diced tomatoes
• 2 Cups of water
• 1 Cup of Rice
• Cook water rice and tomatoes together till almost done
• Salt and Pepper to taste
• Stir in shrimp and cook until done (make sure not to overcook shrimp)
  

IE's Crabcakes

• 2 Cans of crabmeat
• In a small bowl mix with 2 tablespoons of mayo and salt and pepper to taste
• 1/2 teaspoon of old bay seasoning
• Make into patties
• Small amount of oil Fry in pan with canola oil until brown