South Carolina for Seafoodies
- Grand Strand Weekend
- South Carolina for Kids
- South Carolina Bar-B-Que
- A Midlands Weekend
- Civil War Adventures
- South Carolina Waterways
- Three Days in Horse Country
- South Carolina for Seafoodies
- South Carolina Kitsch
- Gullah and African American History
- Upstate Weekend
- South Carolina’s Top Ten for Golfers
- South Carolina’s Offbeat Festivals
- Southern Comforts
- Lowcountry Romance
South Carolina — especially the coastal region — is a paradise for seafood lovers. The state offers a wide range of epicurean pleasures, from the self-conscious high cuisine of Charleston’s hot young chefs to rustic roadside seafood shacks.
Here are some highlights you shouldn’t miss.
Shrimp and Grits
The most iconic South Carolina seafood dish combines surf (delectable shrimp) with turf (stoneground hominy) in a stunning yet deeply comforting taste combination. Enjoy this classic entrée in its most mouthwatering form at Poogan’s Porch and Slightly North of Broad in Charleston.
Once called Frogmore Stew after the township on St. Helena Island where it originated, this deceptively simple dish, commonly found in family-style neighborhood restaurants, offers all the basic nutrients you need boiled together in one big pot: shrimp, sausage, potatoes, and corn on the cob, all with a spicy kick. Want to make your own? Try this recipe for an authentic Lowcountry Boil to get you started.
The lowly cat is a renowned freshwater fish in South Carolina, and fried up right it’s a treat. This is what to order when you’re inland and need a fresh seafood fix.
May River Oysters
While most of the great South Carolina stocks are long gone, the well-preserved May River at Bluffton still provides some of the best-quality oysters in the world. Buy them fresh at the Bluffton Oyster Company, which brings them in right off the boat during the season (Sept.—Apr.).
Not everything is rustic in South Carolina. Fine dining spots, such as McCrady’s in Charleston or Charlie’s L’Etoile Verte in Hilton Head, serve seafood prepared with panache in a spirit of diverse experimentation.
© Jim Morekis from Moon South Carolina, 4th Edition