Skip to primary navigation Skip to content Skip to footer

Our Favorite Coastal Carolina Recipes

Recreate Our Native Coastal Dishes

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!!!!!!

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

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.

Gigi’s Crab Corn Chowder

By Sheri Fulford/Holden Beach Native and Decendant 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, creamcorn, peppers, and paprika. Heat stirring occasionally for 5 minutes or until chowder is hot, stir in sherry and serve.

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

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)