Southern Best Seafood

Southern Best Seafood Retail Fresh Shrimp, Fish, Scallops and other wild caught seafood. Coming soon live blue crabs.

World Renowned Lowcountry Shrimp BoilYields: 6-8 servingsIngredients• 4 quarts water• ½ cup Old Bay seasoning• 1 large r...
02/07/2026

World Renowned Lowcountry Shrimp Boil

Yields: 6-8 servings
Ingredients
• 4 quarts water
• ½ cup Old Bay seasoning
• 1 large red onion, quartered
• 10 cloves garlic, smashed
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1½ pounds baby red potatoes
• 4 ears fresh yellow corn, shucked and halved
• 1 pound smoked sausage*, cut into 1-inch-thick rounds
• 2 pounds unpeeled large fresh shrimp
• 2 tablespoons unsalted butter, softened
• 1 tablespoon chopped fresh parsley
• 1 teaspoon kosher salt
• Lemon wedges, to serve
• Seasoned Butter (recipe follows)
• Garnish: chopped fresh parsley
Seasoned Butter
• 1 cup unsalted butter, melted
• 3½ teaspoons Old Bay seasoning
• 1½ teaspoons garlic powder
• 1½ teaspoons fresh lemon juice
• 1¼ teaspoons kosher salt
• 1 teaspoon chopped fresh parsley

Instructions
1. In a large stockpot, combine 4 quarts water, Old Bay, onion, garlic, bay leaves, and peppercorns. Cover and bring to a boil over medium-high heat. Reduce heat to medium; simmer for 5 minutes. Add potatoes; cook just until tender, 10 to 12 minutes. Add corn and sausage; cook until corn and potatoes are tender, 5 to 7 minutes. Remove from heat. Stir in shrimp; cover and let stand until shrimp are pink and firm, 4 to 5 minutes.
2. In a large bowl, stir together 1 cup cooking liquid, butter, parsley, and salt. Drain shrimp mixture, discarding remaining cooking liquid and bay leaves. Add shrimp mixture to butter mixture, tossing until well combined. Serve with lemon wedges and Seasoned Butter. Garnish with parsley, if desired.

Seasoned Butter
In a small bowl, whisk together all ingredients. Serve immediately.

Source: tasteofthesouthmagazine.com
The South’s finest brought to your table
If you have any questions, please give us a call at 1 912-540-3264

The Shrimp Po’BoyMany believe that brothers Benny and Clovis Martin created the first version of a po’boy as a free meal...
01/17/2026

The Shrimp Po’Boy

Many believe that brothers Benny and Clovis Martin created the first version of a po’boy as a free meal for striking New Orleans streetcar drivers in 1929. According to legend, the Martins would say “Here comes another poor boy!” when someone approached for a sandwich, which was half a French bread loaf stuffed with fillings like fried shrimp and oysters.

Ingredients
1 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon salt-free Cajun seasoning
Kosher salt and freshly ground pepper
1 1/2 cups whole milk
1 teaspoon hot sauce (preferably Louisiana-style)
1 pound medium shrimp, peeled, deveined and patted dry
Vegetable oil, for frying

For the Remoulade: (seafood dressing)
1/2 cup mayonnaise
2 tablespoons minced dill pickles
2 tablespoons minced shallot or sweet onion
2 teaspoons hot sauce (preferably Louisiana- style), plus more for serving
Kosher salt and freshly ground pepper
4 French-bread rolls, split
Shredded lettuce and sliced tomatoes, for serving

Directions
1. Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.

2. Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.

3. Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.

4. Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.
Source: foodnetwork.com
The South’s finest brought to your table
If you have any questions, please give us a call at 1 912-540-3264

Cajun Shrimp ScampiIngredients:1 pound of raw shrimp, peeled and deveined3 cloves of garlic, minced1/4 cup of butter1 ta...
01/05/2026

Cajun Shrimp Scampi

Ingredients:
1 pound of raw shrimp, peeled and deveined
3 cloves of garlic, minced
1/4 cup of butter
1 tablespoon of olive oil
1 tablespoon of Cajun seasoning
1/4 teaspoon of red pepper flakes
1/2 cup of chicken broth
1/4 cup of heavy cream
Salt and pepper to taste
Fresh parsley for garnish

Instructions:
In a large skillet, melt the butter and olive oil over medium-high heat.
Add the garlic to the skillet and cook until fragrant, about 1-2 minutes.
Add the shrimp to the skillet and season with Cajun seasoning, red pepper flakes, salt, and pepper. Cook until the shrimp are pink and slightly curled, about 3-4 minutes.
Remove the shrimp from the skillet and set aside.
In the same skillet, add the chicken broth and heavy cream. Bring to a simmer and let cook for 2-3 minutes, stirring occasionally.
Add the shrimp back to the skillet and toss to coat in the sauce.
Serve the Cajun shrimp scampi hot, garnished with fresh parsley.
Source: Cornbread & Black Eyed Peas
The South’s finest brought to your table

07/05/2025

DNA samples on shrimp being sold in Glynn County restaurants have been collected We cannot wait to hear the results. It is good to see Charleston restaurants getting called out. Get ready!

CHARLESTON, S.C. (WCIV) — Members of the South Carolina Shrimpers Association held a press conference yesterday where they publicly named 25 Charleston-area restaurants that they claim have defrauded consumers by allegedly misrepresenting the shrimp they serve as South Carolina-caught product.

1. Hushpuppies Seafood Company, LLC
2. Homegrown Hospitality, LLC D/B/A Pearlz Oyster Bar
3. Page’s Incredible Kitchen, LLC D/B/A Page’s Okra Grill
4. Southern Roots BBQ, LLC
5. Crab Du Jour Of Charleston, LLC
6. O’Charley’s LLC D/B/A Dockside Charlie’s
7. Hymans Seafood Company, Inc.
8. CCH- Market, LLC D/B/A Charleston Crab House
9. CCH-Market, LLC D/B/A Oyster House And O-Bar
10. Saltwater Cowboys LLC
11. Bottle Cap Management Grp, D/B/A Sunset Waterfront Dining
12. Redwing, LLC D/B/A Red’s Icehouse
13. Tavern & Table LLC
14. Water’s Edge LLC
15. Crave Hospitality Group LLC D/B/A The Mill Street Tavern
16. Retail Mount Pleasant Seafood D/B/A Mount Pleasant Seafood
17. Ghost Kitchen, LLC D/B/A Taters Sea & Soul
18. Rivers 1018 LLC D/B/A Family Seafood Market
19. Carrig’s Seafood, Inc.
20. Poseidon’s Playground LLC
21. Cod Tail of Charleston LLC D/B/A Cod Tail Seafood & Chicken
22. Charleston Hospitality, LLC D/B/A Wreckfish Bar & Grill
23. Happy Crab Cajun Seafood LLC
24. Restaurante La Costa LLC
25. Avocet Hospitality Group Inc. D/B/A Pier 101

Christmas Shrimp Wreath with Homemade Cocktail SauceDescriptionNot only is this shrimp appetizer a crowd-pleaser, but it...
12/15/2024

Christmas Shrimp Wreath with Homemade Cocktail Sauce

Description
Not only is this shrimp appetizer a crowd-pleaser, but it dresses up the table as the perfect holiday centerpiece. The best part? It is really simple to make!
Ingredients
• FOR THE WREATH
• 1 Styrofoam Donut (14"x2" Size)
• 2 bunches Kale, Cleaned, Leaves Separated And Dried
• 50 Toothpicks (fancy)
• 25 Boiled Large Shrimp, Peeled, De-veined And Cooled
• 1 jar Stemless Maraschino Cherries (10 Ounce Jar)
• FOR THE COCKTAIL SAUCE:
• ½ cups Ketchup
• ½ cups Chili Sauce
• 4 Tablespoons Horseradish
• 1 Tablespoon Brown Sugar
• ½ teaspoons Lemon Juice
• ½ teaspoons Worcestershire Sauce
Preparation
For the wreath:
Start by covering the top of the styrofoam donut with the kale. Some of the sides of the styrofoam will still show. You will fill in the sides of the donut once you have finished covering the top. Insert each piece of kale all in the same direction using toothpicks. It will take a couple of toothpicks to hold each piece in place.
After covering the top of the styrofoam with the kale inspect the sides (inside and outside) for any styrofoam that is still visible and fill in those spaces with additional kale leaves.
Leaving existing toothpicks in place that are holding the kale, add shrimp to the top of the styrofoam base using new toothpicks.
Now is the time to add cherries to the toothpicks that are holding the kale in place. Look throughout the kale for toothpicks that are not attached to shrimp. Then hold the kale in place with one hand, carefully pull out each toothpick one at a time, add a cherry and then replace the toothpick with the cherry attached back into the styrofoam.
To make the cocktail sauce, combine ketchup, chili sauce, horseradish, brown sugar, lemon juice and Worcestershire sauce in a small bowl and blend well. Pour the sauce into a small circular dish (use one that will fit inside of the foam donut) and place inside the donut hole.
Source: tastykitchen.com
If you need the freshest Native seafood from shrimp to fish and even Southern lobster, please take a minute and give us a call.
Steve +1 912-540-3264 or email us [email protected]

Makes a great Christmas appetizer.
12/15/2024

Makes a great Christmas appetizer.

How to properly make blacken fish.Ingredients1⁄4 cup smoked paprika2 tablespoons dried thyme2 teaspoons onion powder11⁄2...
09/02/2024

How to properly make blacken fish.

Ingredients
1⁄4 cup smoked paprika
2 tablespoons dried thyme
2 teaspoons onion powder
11⁄2 teaspoons kosher salt
11⁄2 teaspoons garlic powder
1 teaspoon ground black pepper
1⁄2 teaspoon dry mustard
1⁄2 teaspoon ground red pepper
1⁄2 cup butter, melted
2 pounds grouper fillets
1 tablespoon olive oil
3 lemons, halved crosswise
Instructions
Preheat grill to high heat (400° to 450°). Preheat a 12-inch cast-iron skillet on grill 15 minutes.
In a small bowl, stir together paprika, thyme, onion powder, salt, garlic powder, black pepper, mustard, and red pepper. Pour melted butter in a shallow dish. Dip each fillet in butter, turning to coat. Sprinkle both sides of fillets with spice mixture; pat gently to coat.
Add olive oil to skillet (oil should smoke); place fish in skillet. Cook, covered, until browned, 3 to 4 minutes. Turn, and cook, covered, until fish flakes easily with a fork, 3 to 4 minutes more. Carefully remove skillet from grill.
Place lemons cut side down on grill. Cook, covered, until charred, 3 to 4 minutes. Serve with fish.
tasteofthesouthmagazine.com/blackened-grouper

Address

3556 Community Road
Kingsland, GA
31548

Opening Hours

Monday 9am - 6pm
Tuesday 9am - 6pm
Wednesday 9am - 6pm
Thursday 9am - 6pm
Friday 9am - 6pm
Saturday 9am - 2:45pm

Website

Alerts

Be the first to know and let us send you an email when Southern Best Seafood posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Southern Best Seafood:

Shortcuts

Share

Category