Straight from the Core Sound region, this one-pot feast blends fresh seafood, tender chicken, and garden vegetables—slow-steamed to perfection. It's classic coastal comfort food that brings everyone together.

Source: Harkers Island United Methodist Church's cookbook, Island Born and Bred, as featured by the North Carolina Folklife Institute.

Ingredients:
80 top-neck or 48 cherrystone clams
8 chicken quarters
8–10 white potatoes (unpeeled)
8 sweet potatoes
8–10 onions
8–10 carrots
5 ears of corn
2–3 lbs shrimp (unpeeled)
Salt and pepper to taste
1 stick of butter (optional)

Instructions:

Scrub the clams thoroughly.
In a large steamer pot, layer the clams, chicken, potatoes, onions, carrots, and corn.
Add 1 to 1½ inches of water to the bottom—steam, don’t boil.
Cover tightly and steam for 2½ to 3 hours, occasionally basting with the broth.
Add the shrimp during the last 45 minutes of cooking. Cook until they turn pink and tender.
Season to taste and serve hot with butter and fresh bread.

Pro Tips:
Monitor the water level—maintaining steam is essential.
This recipe can be easily scaled to fit the size of your gathering.
This is Carolina coastal cooking at its finest—a time-honored tradition made for sharing.

This quick and flavorful Cajun shrimp skillet is perfect for a beach vacation dinner or a weeknight meal with coastal flair. Whether you're soaking up the sun on the Crystal Coast or cooking at home, this savory dish adds a zesty kick to any evening.

Packed with juicy shrimp, garlic, lemon, and bold Cajun spices, it's easy to prepare and full of flavor. Serve it with rice, grits, or crusty bread for a satisfying and simple seafood dinner.

Ingredients (Serves 4):

• 1 lb large raw shrimp, peeled and deveined
• 2 tbsp olive oil or butter
• 1 tbsp Cajun seasoning (see homemade mix below)
• 3 garlic cloves, minced
• 1 lemon (half juiced, half for garnish)
• 1 tbsp chopped parsley (optional)
• Salt and pepper to taste
• Optional: Serve with white rice, cheesy grits, or toasted bread

Instructions:

1. Pat shrimp dry. Toss with Cajun seasoning and a small pinch of salt.
2. Heat oil or butter in a large skillet over medium-high heat.
3. Add garlic and sauté for 30 seconds until fragrant.
4. Add shrimp in a single layer. Cook 2–3 minutes per side until pink and fully cooked.
5. Squeeze lemon juice over the shrimp. Stir gently and remove from heat.
6. Garnish with parsley and lemon wedges. Serve hot with your favorite side.

Homemade Cajun Seasoning (Makes 1/4 cup):

• 1 tbsp paprika (smoked or sweet)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1 tsp black pepper
• 1 tsp white pepper (optional)
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp salt

Tip: This seasoning mix works great on grilled fish, chicken, or roasted veggies.

Great For:

• Easy beach house dinners
• Cast iron or outdoor grilling nights
• Coastal meals with a spicy twist
• Watching the sunset with a cold drink and shrimp in hand

Nothing says coastal comfort like a Low Country Shrimp Boil. This one-pot recipe is perfect for backyard cookouts, family vacations, or hosting a crowd at your beach rental. Packed with jumbo shrimp, smoked sausage, sweet corn, and red potatoes, it’s a Southern tradition you’ll want to make again and again.

Looking to bring the Crystal Coast flavors to your table? This recipe captures that Carolina coastal charm in every bite.

Ingredients (Serves 6–10):

• 4 quarts water
• 1 bottle of beer (like Yuengling or similar)
• ½ cup Old Bay seasoning
• 2 bags Zatarain’s Crawfish, Shrimp & Crab Boil
• 5 lbs small red potatoes
• 4 ears white corn, halved
• 2 lbs smoked kielbasa sausage, cut into 2-inch pieces
• 4–6 lbs large shrimp, shell-on and deveined
• 2 lemons, quartered
• 1–2 bay leaves (remove before serving)
• 1 large onion, quartered
• 4–6 garlic cloves, smashed
• 1 tbsp salt (to taste)
• 1 tbsp cracked black pepper
• 1 tbsp cayenne pepper
• 1 stick melted butter (for serving)
• Optional: Fresh parsley or lemon wedges for garnish

Instructions:

1. In a large pot, combine water, beer, Old Bay, lemons, onion, garlic, bay leaves, and Zatarain’s seasoning bags. Let stand for 3–4 hours to infuse flavors. Before cooking, simmer for 5–10 minutes.
2. Add potatoes and boil for 10–15 minutes until slightly tender.
3. Add corn and sausage. Continue boiling for 5–7 minutes until corn is cooked and sausage is heated through.
4. Add shrimp and cook for 3–4 minutes, just until pink and opaque.
5. Drain the pot. Serve on a large tray or spread over newspaper for a casual, fun feast.
6. Drizzle with melted butter and garnish with parsley or lemon wedges.

Serving Suggestions:
Pair with hush puppies, coleslaw, cocktail sauce, and a cold beer or sweet iced tea. Ideal for gatherings on the deck, around the fire pit, or after a day at the beach.

This North Carolina–style smoked pork shoulder (Boston butt) is a backyard favorite that combines classic vinegar tang with bold, smoky flavor. It’s ideal for long weekend cooks, beach house gatherings, or impressing the neighbors. Thanks to a flavorful brine, injection, and mop sauce, this recipe delivers juicy, tender pulled pork every time.

Ingredients (Serves 10–12):

Pork:

• 1 bone-in pork shoulder (6–8 lbs)
• Kosher salt
• Coarse black pepper
• Smoked paprika (optional)

Brine (Prep 12–24 hours ahead):

• 1 gallon water
• ½ cup kosher salt
• ½ cup brown sugar
• 1 tbsp crushed red pepper flakes
• 1 tbsp black peppercorns
• 4 garlic cloves, smashed
• 2 bay leaves
• Optional: 1 cup apple juice or cider

Injection:

• 1 cup apple juice
• ¼ cup apple cider vinegar
• 2 tbsp melted butter
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp onion powder

Mop Sauce:

• 2 cups apple cider vinegar
• 1 cup water
• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tbsp crushed red pepper flakes
• 1 tsp black pepper

Finishing Sauce (Vinegar-Based):

• 1 cup apple cider vinegar
• 1 cup white vinegar
• 2 tbsp brown sugar
• 1 tbsp hot sauce (like Texas Pete)
• 1 tsp crushed red pepper flakes
• 1 tsp black pepper
• 1 tsp kosher salt

Instructions:

1. Brine the Pork:
   In a large container, stir brine ingredients until dissolved. Submerge pork and refrigerate 12–24 hours. Rinse and pat dry before seasoning.
2. Inject for Flavor:
   Use a meat injector to distribute the injection evenly throughout the pork. Let rest 30 minutes at room temperature.
3. Season the Surface:
   Rub pork with salt, pepper, and optional smoked paprika. Let sit while the smoker heats.
4. Prep the Smoker:
   Set smoker to 250°F. Use hickory or a hickory-cherry wood blend for traditional Carolina smoke flavor.
5. Mix the Mop Sauce:
   Combine mop ingredients and keep in a small pot or squeeze bottle to baste the meat during smoking.
6. Smoke Low and Slow:
   Place pork fat-side up on grates. Smoke 8–10 hours, mopping every hour. Pull when internal temperature hits 200°F.
7. Make the Finishing Sauce:
   Stir together all finishing sauce ingredients and set aside until ready to serve.
8. Rest and Shred:
   Let pork rest, loosely tented with foil, for 30–60 minutes. Shred using forks and discard the bone and excess fat.
9. Serve It Right:
   Mix with finishing sauce to taste. Serve on buns with slaw or straight from the tray. Great with baked beans, pickles, and sweet tea.

Need a Smoker or Grill Setup?
We rent high-quality grills and smokers across North Carolina’s Crystal Coast—perfect for vacationers, hosts, and BBQ fans. Give us a call and we’ll deliver straight to your door.

Back in the early 80s, if you were a kid between 16 and 18 looking for a job, your options were pretty simple: work in a restaurant, crew on a shrimp boat, or mow every lawn in the neighborhood. I went the restaurant route—and looking back, I wouldn’t trade those greasy, hard-earned paychecks for anything.

I spent countless hours in kitchens watching chefs work their magic. One of the most memorable places I worked was a little coastal spot called the Coral Bay Beach Club. It was there, in between wiping down tables and refilling sweet tea, that I got a front-row seat to something I’ll never forget: a chef preparing a plate of Southern Fried Shrimp the way it’s meant to be done.

Now, this wasn’t one of those white-tablecloth, “fine dining” entrées you’d see coming out around dinnertime. This was something different. This was the kind of meal you’d toss in a paper boat, carry down to the beach, and eat with your feet in the sand. Southern Fried Shrimp was considered a quick and easy meal—crispy, salty, and perfect with a side of slaw or hushpuppies. It was real food, made fast, but packed with flavor.

That memory stuck with me, and years later, when I came across Southern Living’s recipe for Southern Fried Shrimp, I knew I’d found something close to what I’d seen all those years ago.

So here it is—Southern Fried Shrimp, Coral Bay-style.

Ingredients
For the Shrimp:

1½ pounds large raw shrimp, peeled and deveined

1½ teaspoons Creole seasoning

1 teaspoon black pepper

1 cup self-rising flour

½ cup whole milk

2 large eggs

1 tablespoon hot sauce (Texas Pete or Tabasco work great)

Vegetable oil, for frying

For the Homemade Tartar Sauce:

1 cup mayonnaise

¼ cup finely chopped sweet onion

¼ cup finely chopped dill pickles

1 tablespoon capers, drained and chopped

1 tablespoon chopped fresh chives

1 tablespoon stone-ground mustard

Directions
1. Prep the shrimp:
Rinse the shrimp under cold water and pat dry with paper towels. Season them with 1 teaspoon of the Creole seasoning and the black pepper.

2. Set up your dredge stations:
In a shallow bowl, mix the self-rising flour with the remaining ½ teaspoon of Creole seasoning. In another bowl, whisk together the milk, eggs, and hot sauce.

3. Coat and fry:
Heat 2 to 3 inches of vegetable oil in a deep skillet or Dutch oven to 350°F. Dredge the shrimp in the seasoned flour, then dip into the egg mixture, and again into the flour. Shake off the excess and gently drop into the hot oil. Fry in batches for 2 to 3 minutes or until golden brown. Remove and drain on paper towels.

4. Make the tartar sauce:
In a small bowl, mix all tartar sauce ingredients until well combined. Chill until ready to serve.

Southern Fried Shrimp might not be fancy, but it delivers where it counts—flavor, crunch, and comfort. It’s beach food. It’s front-porch food. It’s the kind of food that makes you nostalgic for a time when your biggest worry was whether the tide was going out.

Give it a try and taste a bit of coastal Carolina history. Let me know if it brings back memories for you, too.