by Chef Devin Jarmon This delightful salad combines the natural sweetness of South Carolina peaches with succulent grilled shrimp and a...

Brown Butter Shrimp Roll Serves 4 1# Tarvin white shrimp 3/4# Butter (unsalted Kerry gold) 1ea. Shallot 2ea. Garlic (clove)...

From Joshua Begley, Executive Chef, Indaco Charleston Creamed Corn Puree Ingredients: 8 ears of sweet corn (shucked) 1 yellow onion...

Recipe Yields Dinner for Four You’re gonna need a blender y’all! And a pack of your favorite small flour or corn tortillas. You are also...

From chef Nikko Cagalan (@nikko_cagalan) Ingredients: 1 lb. shrimp 1 onion, diced 5 garlic, minced 1 tbsp. ginger, minced 1 stalk...

A recipe from Caitlin Schumacher, who has been working in restaurants for the last 15 years and has been the Pastry Chef at FIG in...

Ingredients: 1 lb fresh or frozen butterbeans 1 lb medium/large sc shrimp tails, shell-on kosher salt extra virgin olive oil 4 tbsp...

From Chef Emily Hahn Recipe Makes 12 small portions in shell Ingredients: 1 pound peeled and deveind Tarvin white shrimp 1 dozen middle...

From Chef Emily Hahn Shrimp Salad Rolls: Poached Shrimp:1 pound extra large shrimp, fully peeled & deveined 2 quarts water 2 T Old Bay...

From Chef Emily Hahn SHRIMP STOCK RECIPE: yields one gallon. Two pounds shrimp heads, rinsed. Two large white onions Five stalks celery...