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Recipes | Lowcountry Seafood Supper

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Cuisine of South Carolina's Lowcountry


South Carolina's Lowcountry has a wonderful and unique cuisine. The rich history of the state and the region has created the delicious dishes found throughout the state. Here are a few for everyone to try cooking in their own home.

Lowcountry Shrimp Boil

Large Stock Pot with insert + quarts water to fill half way
4 pounds small red potatoes
1 (3-ounce) bag of Zatarain's Crawfish, Shrimp and Crab Boil
4 tablespoons Old Bay seasoning
2 pounds Andouille or Hot Italian Sausage, cut into 1½-inch pieces
6 ears of corn, shucked and halved
4 pounds large fresh shrimp, peeled and deveined
Favorite hot sauce 
lemon wedges

Cocktail Sauce

2 tablespoons finely grated raw horseradish
1 teaspoon dark brown sugar
1/8 teaspoon fresh lemon juice
6 tablespoons ketchup

Shrimp and Grits


You will need:
1 cup Stone-ground grits
3 cups Water or chicken stock
1 cup Milk or heavy cream
1 tbsp Butter
Salt and pepper to taste

1 lb Shrimp, peeled and deveined
1/2 lb Andouille sausage or bacon, sliced
Juice from 1 lemon
Pinch of cayenne
2 tbsp Fresh parsley, chopped
2 cloves Garlic, minced
1 Bell pepper, chopped
1 small Onion, chopped
1-2 tbsp Butter (if using sausage)

Start by making the grits. First you will bring the water or stock and milk or heavy cream to boil in a saucepan. Stir in the grits and cook over lower heat until the grits are thickened and tender. Finish by stirring in the butter and adding the salt and pepper to taste. As the grits are cooking, start to prepare the shrimp.

For the shrimp start by marinating with the cayenne pepper and lemon juice, set aside and allow the flavors to combine. Place the pieces of sausage or bacon in a large skillet. Cook the sausage or bacon until browned. Set the sausage or bacon aside, reserving any grease. If you are using the andouille sausage it is possible that their won't be too much grease left. If this is the case substitute butter. Using the leftover grease from the bacon or butter, saute the onion and bell pepper until the onion is translucent. Add the garlic and cook about two minutes prior to finishing the pepper and onion. Return the sausage or bacon to the skillet and add the shrimp. Cook until the shrimp are pink. Finish by adding the fresh parsley. To serve, put the grits in a serving bowl and add the shrimp over the top.

Hoppin' John


You will need:
1 tbsp Olive oil
1 large Ham hock
1 cup Onion, chopped
1/2 cup Celery, chopped
1/2 cup Green pepper, chopped
1 tbsp Garlic, chopped
1 lb Black-eye peas, soaked overnight and rinsed
1 quart Chicken stock
Bay leaf
1 tsp Dried thyme leaves
Salt to taste
Pepper to taste
Cayenne to taste
3 tbsp Green onion, finely chopped
2-3 cups Rice, cooked

The night before you want to make this recipe make sure to soak the black-eyed peas. They need to be soaked overnight, then drained and rinsed before preparing the recipe. In a large heavy bottomed pot, heat the oil then add the ham hock. Cook the ham hock on each side for a few minutes. Next add the onion, celery, pepper and garlic, cook until fragrant and limp. When the vegetables are ready add the black-eyed peas, the stock, bay leaf, thyme, salt, pepper and cayenne. Bring the mixture to a boils, stirring well, then reduce to medium heat and simmer until the black-eyed peas are tender, which should take a bit more than 30 minutes. The stock will boil down, and if the liquid should get too low you can add more water or stock. Taste for seasoning and serve hot over white rice with the green onions.