Shrimp and grits is a classic American dish from the Southern United States, particularly the South Carolina Lowcountry, combining sautéed shrimp with creamy ground corn (grits). Originally a simple fisherman’s breakfast, the dish has evolved into a staple of Southern cuisine, often enriched with ingredients like bacon or sausage, garlic, butter, and sometimes cheese, creating a rich, savory balance between the sweet shrimp and the smooth, hearty grits.

Frogmore Stew is a traditional Lowcountry seafood boil from South Carolina, especially associated with Beaufort County and St. Helena Island. Despite its name, it is not a stew but a communal one-pot dish in which shrimp, corn on the cob, smoked sausage, and potatoes are boiled together in a seasoned broth. The ingredients are typically drained and served family-style, often spread across a table for sharing, making it as much a social event as it is a meal.

The soup is named for the "She-Crab", or female crab, originally a gravid crab, as the orange crab roe comprise a chief ingredient in traditional she-crab soup. As with turtle soup, other ingredients may be added to the soup or substituted for others, although crabmeat is found in all versions.

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Crab rice is a traditional Lowcountry dish from South Carolina that highlights the region’s coastal seafood and rice heritage. It is typically prepared by cooking rice in a flavorful broth and mixing it with fresh crab meat, allowing the grains to absorb the natural sweetness and briny depth of the crab. Often enriched with aromatics and occasionally small amounts of smoked meat, the dish reflects the influence of Gullah Geechee cooking and the long history of rice cultivation in the …

Oyster perloo is a traditional Lowcountry rice dish from South Carolina, built around fresh oysters and rice cooked together in a single pot. The oysters are gently incorporated so their briny flavor infuses the rice, creating a rich and savory dish with a soft, cohesive texture. Often prepared during oyster season, it reflects the coastal abundance of shellfish and the strong influence of Gullah Geechee culinary traditions on regional rice-based cooking.

Fried oysters are a classic seafood dish popular in the Southern United States, particularly in the Lowcountry, where fresh oysters are abundant. The oysters are typically coated in a seasoned cornmeal or flour mixture and fried until golden and crisp on the outside while remaining tender and juicy inside. Known for their contrast in texture and rich, briny flavor, they are commonly served as an appetizer, sandwich filling, or part of a seafood platter.

Shrimp perloo is a traditional Lowcountry one-pot rice dish from South Carolina, featuring shrimp cooked together with rice so that the grains absorb the seafood’s natural sweetness and depth of flavor. The dish is typically prepared by building a flavorful base with aromatics and rendered fat, then simmering everything together until the rice is tender and infused. It is a staple of coastal and Gullah Geechee cuisine, known for its balanced, savory profile and cohesive texture.

Deviled crab is a traditional seafood dish from the Southern United States, especially popular in coastal regions like the South Carolina Lowcountry and Georgia. It is made by mixing crab meat with sautéed vegetables and breadcrumbs, then shaping or stuffing the mixture—often back into crab shells—and baking it until golden. The term “deviled” refers to the slightly spicy and well-seasoned flavor profile, rather than extreme heat, resulting in a rich, savory dish with a crisp exterior and soft interior.