LowCountry Dining- It doesn't get any better than this!
Nestled in quaint settings and historic districts along the eastern coast the South Carolina Low Country is known for its unique settings, friendly residents, cultural arts and incredibly diverse dining experiences.
LowCountry Islands.com is your insider's guide to enjoying the restaurants of Beaufort, Hilton Head and Blufton!
Be sure to try the Frogmore Stew recipe below. This is a little LowCountry tradition you can take back home.
Beaufort Finer Dining
Beaufort, SC has an incredible array of dining choices, from local cuisine, to dining in historic settings, popular national chains to local hangouts, seaside enchantment to delightful elegant dining for that special occasion.
Hilton Head Finer Dining
Boasting critically acclaimed chefs, comprehensive wine lists, and characteristic LowCountry hospitality, dining out on Hilton Head Island is one of the LowCountry's finest experiances.
Hilton Heads population is becoming increasingly diverse and the change in cultural landscape is reflected in the range of cuisines, from rich traditions of classic Southern seafood to fine German dishes and everything in between.
Bluffton Finer Dining
Nestled in the outskirts of Hilton Head, are some of the LowCoutry's special dining treasures. Serving authentic local cuisine these cozy, inviting restaurants offer an award-winning menu of steak, seafood, poultry, and vegetarian dishes served in unique settings found only in the LowCountry.
Original Frogmore Stew Recipe
Frogmore Stew (Lowcountry Seafood Boil) is usually served outdoors on paper plates on newspaper-covered picnic tables. Just pour the stew out on the table and let everyone have at it. This is a true LowCountry tradition and you just can't find anything more enjoyable.
This following recipe will serve 6 to 8 people. However, the recipe can be easily adjusted for more or fewer people by allowing 1/2 pound of shrimp per person, 1/4 pound of sausage per person, 1 1/2 ears of corn per person, and 2 tablespoons of "boil" per gallon of water.
Ingredients:
6 quarts water
3/4 cup Old Bay Seasoning
2 pounds new red potatoes
2 pounds hot smoked sausage links, cut into 2 inch pieces
12 ears corn - husked, cleaned and quartered
4 pounds large fresh shrimp, unpeeled
(You can also add fresh crabs)Add partially cleaned but uncooked crab to the pot at the same time as the corn.
Preparation Time:15 Minutes
Cook Time:30
Total Time:45 Minutes
Directions:
Bring water and Old Bay Seasoning to boil in a large stockpot.
Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.
Be careful not to over cook the shrimp.
