A river seems a magic thing. A magic, moving, living part of the very earth itself.
A short distance north of the Lowcountry is a jewel of a place steeped in history called The Rivertown. Situated along the banks of the Waccamaw River, Conway, South Carolina, is the county seat of Horry County. But, more importantly, it is home to The Spivey House, a gorgeous waterfront Greek Revival Bed & Breakfast surrounded by majestic oaks draped in Spanish Moss. This historic property in the center of town offers privacy and seclusion yet is walking distance to downtown attractions. Join us as we recap a stay at this grand southern home as tranquil as the still-moving, mysterious black water it overlooks.
Charleston's Post and Courier is reporting that South Carolina's shrimping season may be off to a great start thanks in large part to a mild winter. The next few weeks will reveal more when waters are expected to reach their peak temperature of 70 degrees for local shrimpers. Are you a fan of this popular Lowcountry staple? Read on for tips on how to prepare a simple version using your own seasoning.
Fresh Catch Peel and Eat Shrimp
Fresh unpeeled shrimp
Crushed Red Pepper
Bring water to a boil and add unpeeled shrimp just long enough for them to turn pink. As soon as they do, quickly remove them. While hot, add melted butter to serve as a base. Combine with crushed red pepper and garlic to taste massaging the shrimp gently to blend butter and added seasoning.
This quick and easy recipe yields a rich, decadent flavor that can be tailored to please any palate. Cooking shrimp unpeeled is, perhaps, the best way to lock in the briny burst of flavor associated with the popular shellfish. It also helps prevent over-cooking, which shrinks them into a rubber-like consistency.
Here's to South Carolina's upcoming shrimping season. May we all enjoy its bounty. And don't worry about making a mess. The best meals here often do.