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)