Lowcountry cuisine is more than just food; it’s an intricate weave of history, culture, and local ingredients, making it a must-try for anyone visiting the coastal regions of South Carolina and Georgia. So, what exactly defines Lowcountry cuisine, and where can you experience the best of it? It’s about fresh seafood, rice, vegetables, and traditional spices that reflect the influences of African, Creole, and Native American cooking. Below, we’ll take a deep look at the iconic dishes that form the backbone of Lowcountry cuisine and share the top spots where you can taste them.
Shrimp and Grits
Shrimp and grits is arguably the most famous dish in Lowcountry cuisine. Originally a humble breakfast for local fishermen, this dish has evolved into a sophisticated entrée found on high-end menus across the region. The key to this dish lies in the balance of creamy, stone-ground grits and the savory sauce that coats the shrimp.
What makes this dish stand out is the use of fresh, local shrimp, paired with either a rich brown gravy or a light garlic and lemon butter sauce. Cheese grits and bacon are popular additions, but the true essence of the dish comes from the simplicity of fresh ingredients prepared well.
Where to Try Shrimp and Grits
- Poogan’s Porch (Charleston): For a classic take, visit this renowned establishment where shrimp and grits have been perfected over decades.
- Blue Marlin (Columbia): Blue Marlin offers a local twist, serving their shrimp and grits with a flavorful sausage-based sauce.
- Hook & Barrel (Myrtle Beach): Try the smoked variation of shrimp and grits here for a delightful smoky depth that makes it a standout.
Frogmore Stew (Lowcountry Boil)
Frogmore Stew, also known as a Lowcountry Boil, is a communal dish served at many of the seafood restaurants in Lowcountry, offering fresh local ingredients. It’s a simple yet flavorful blend of shrimp, sausage, corn, and potatoes, all boiled in a broth seasoned with Old Bay or a mix of local spices. Though its name might suggest otherwise, this dish has nothing to do with frogs. Its roots trace back to the Gullah culture, and it’s usually served in a casual, communal setting—often poured out on tables covered with newspapers for an unpretentious, hands-on meal.
This dish is more than a recipe—it’s an experience. Eating Frogmore Stew is about enjoying the fresh ingredients of the coast and embracing the simplicity and flavors that come naturally with the land and sea.
Where to Try Frogmore Stew
- Plums Restaurant (Beaufort): Known for large servings and a perfectly seasoned boil, this is a favorite among locals.
She-Crab Soup
She-Crab Soup is a rich, creamy soup made from blue crab meat, crab roe, and a splash of sherry. The roe gives it a unique flavor and a slightly thicker texture, while the sherry adds an unmistakable depth of flavor. This dish is often compared to bisque, but what sets She-Crab Soup apart is the use of the roe, making it richer and more flavorful than your typical seafood soup.
While it can be found throughout South Carolina, the best versions use fresh, local crabs and stick closely to the original recipes passed down through generations.
Where to Try She-Crab Soup
- Panini’s on the Waterfront (Beaufort): Famous for their She-Crab Soup, this place delivers a silky texture and full-bodied flavor.
Fried Green Tomatoes
Fried green tomatoes are a Southern classic that has a special place in Lowcountry cuisine. These unripe tomatoes are sliced, dredged in cornmeal, and fried to perfection. The result is a crispy exterior with a firm, tangy inside that pairs perfectly with dips like remoulade or ranch. While simple in concept, the balance of tartness and crunch makes fried green tomatoes an unforgettable dish.
They’re often served as an appetizer or side dish but can easily steal the spotlight when prepared right.
Where to Try Fried Green Tomatoes
- Blackstone’s Cafe (Beaufort): Celebrated for their simplicity, Blackstone’s offers one of the best renditions of this dish, letting the tomatoes shine.
Red Rice
Red rice is a traditional Gullah dish that is similar to West African jollof rice. It’s made with tomatoes, bacon or sausage, and spices, simmered until the rice absorbs all the rich flavors. Often, shrimp or sausage is added to make it a full meal, but it’s just as enjoyable on its own. The red color comes from the tomatoes, and the dish is a staple at family gatherings and Sunday dinners in the Lowcountry.
What sets red rice apart is the slow cooking process that allows each grain to absorb the deep, savory flavors. It’s comfort food at its finest and offers a taste of the region’s African culinary influences.
Where to Try Red Rice
- Magnolia’s (Charleston): Magnolia’s puts an upscale twist on this classic dish while staying true to its origins with rich flavors and high-quality ingredients.
Okra Gumbo
Okra gumbo is another dish that showcases the region’s African influence. Made with okra, tomatoes, onions, and sometimes seafood or sausage, this dish is slow-cooked until the flavors meld into a thick, hearty stew. Okra’s natural thickening properties make it an ideal ingredient for gumbo, and it’s been a staple in Lowcountry kitchens for centuries.
This dish is comforting and flavorful, with a texture that’s both rich and satisfying. Many versions include shrimp or other local seafood, making it a true taste of the Lowcountry’s coastal offerings.
Where to Try Okra Gumbo
- Slightly North of Broad (Charleston): A favorite for those looking for a hearty and authentic okra gumbo made with locally sourced seafood and produce.
Oysters
Oysters are abundant in the Lowcountry, and oyster roasts are a popular social event in this region. The best time to enjoy oysters is during the cooler months when they’re harvested locally from the marshes and tidal creeks. Oysters are often steamed over an open fire and served with cocktail sauce, melted butter, or just a squeeze of lemon.
These small, briny mollusks capture the taste of the sea, and no visit to the Lowcountry is complete without slurping down a few freshly shucked oysters.
Where to Try Oysters
- The Ordinary (Charleston): An upscale seafood hall offering a variety of oyster preparations from raw to roasted.
- Bowens Island Restaurant (Charleston): For a more rustic experience, this spot is known for its oyster roasts, where the oysters are piled high and served simply with hot sauce and crackers.
Conclusion
Lowcountry cuisine reflects the rich cultural history of the coastal South, with dishes that bring together influences from Africa, Native America, and Europe. Each bite tells a story of the land and the people who have called this region home for centuries. Whether you’re enjoying a bowl of She-Crab Soup or indulging in a communal Frogmore Stew, the flavors of the Lowcountry are as diverse as they are delicious. The restaurants mentioned offer authentic tastes of this cuisine, allowing you to experience the full breadth of what Lowcountry cooking has to offer.