Mount Pleasant Magazine March/April 2016

ypothetically, a foodie

relative is coming to visit from

Ohio and wants you to introduce

him to some of the most repre-

sentative examples of Lowcountry

cuisine. What do you offer him?

Sweet tea, for sure. She crab

soup would also tickle his pal-

ate. But, whatever you do, don’t

forget the local shrimp!

Present them in the classic shrimp and grits, served in

a Lowcountry boil or plunked on a plate boiled, grilled,

baked or in a Cajun, Creole or even scampi sauce. No

matter how they’re prepared, these decapod crustaceans

are right up there with the pineapple in graciously wel-

coming folks “from off” to the unique culture of the

Lowcountry.

Because of shrimp’s special place in South Carolina’s

food chain, and the long-standing tradition of fishing

fleets setting out from locations such as Mount Pleasant’s

29th AnnuAl Blessing of the fleet

Don’tForget the

Local Shrimp!

Photo courtesy of the town of Mount Pleasant.

By Bill fArley