You are here

7 Mar 2016
Related Items: 

With so many fresh seafood options along 30A, why not enjoy a night in the kitchen and cook at home? We were inspired by a trip to Goatfeathers to try some of these beach dinner favorites from Coastal Living Magazine. So go ahead and whip up a delicious meal! Bon appetit!

Low Fat Shellfish Gumbo


  • 1 1/3 cups all-purpose flour
  • 1 1/2 pounds unpeeled, medium-size fresh shrimp
  • 8 3/4 cups chicken broth, divided
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 4 garlic cloves, minced
  • 1 pound light Cajun sausage, sliced
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons chopped fresh oregano
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground red pepper
  • 2 bay leaves
  • 1 1/2 cups fresh sliced okra
  • 1/2 pound lump crabmeat
  • 1/2 pound crawfish tails, rinsed
  • 1 (12-ounce) container fresh oysters, undrained
  • Hot cooked rice


  1. Place flour in a 15- x 10-inch jellyroll pan. Bake at 350° for 1 hour and 15 minutes or until a dark golden brown, stirring every 15 minutes. Set aside; cool.
  2. Peel shrimp, reserving shells; devein, if desired. Set meat aside.
  3. Combine shrimp shells and 5 1/2 cups chicken broth in a large Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes. Pour mixture through a wire-mesh strainer into a bowl, discarding shells. Keep broth warm.
  4. Coat a large Dutch oven with cooking spray; add onion and next 3 ingredients, and sauté until vegetables are crisp-tender. Add sausage, and sauté 5 minutes. Add tomato paste and 5 1/2 cups warm broth, and stir well.
  5. Spoon browned flour into a medium bowl. Gradually whisk in 1 1/2 cups chicken broth. Add to broth mixture, and simmer 1 hour, skimming as necessary. Add remaining 1 3/4 cups chicken broth, salt, and next 6 ingredients; simmer 5 minutes or until okra is tender. Discard bay leaves.
  6. Drain crabmeat, removing any bits of shell. Add crabmeat, shrimp, crawfish, and oysters to gumbo; return to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until shrimp turn pink and edges of oysters begin to curl. Serve over hot rice.

Lowcountry Shrimp & Grits

  • 6 cups chicken broth
  • 2 cups quick-cooking grits
  • 1/2 cup butter, cut into pieces
  • 1 cup (4 ounces) shredded extra-sharp Cheddar cheese
  • 2 cups freshly grated Parmesan cheese
  • 1 to 2 tablespoons hot sauce
  • 2 (16-ounce) packages Kielbasa sausage sliced 1/2-inch thick
  • 1 tablespoon butter
  • 4 garlic cloves, minced
  • 1 1/2 cups chopped green onions
  • 1 cup heavy whipping cream
  • 2 1/2 pounds medium shrimp, peeled and deveined
  • 1/3 cup white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. Prepare Vidalia Mustard Greens.
  2. Meanwhile, bring broth to a boil in a Dutch oven; slowly stir in grits. Cover, reduce heat, and simmer 5 minutes or until done. Remove from heat; stir in 1/2 cup butter and next 3 ingredients. Cover and set aside. (If grits stiffen while shrimp mixture cooks, stir in a little milk before serving.)
  3. Brown sausage in a large heavy skillet over medium-high heat. Remove sausage from skillet, draining oil, and set aside.
  4. Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic and green onions; sauté 1 minute. Stir in sausage, cream, and shrimp. Cook 4 minutes or until shrimp turn pink. Stir in wine, salt, and pepper. Serve with Vidalia Mustard Greens over grits.

Grilled Fish Tacos with Pickled Onions and Salsa Roja

Pickled onions:

  • 1/4 cup white wine vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 1 small red onion, halved and thinly sliced


  1. Combine first 3 ingredients in a small saucepan over medium-high heat. Bring to a boil, stirring until salt and sugar dissolve. Remove from heat.
  2. Add onion to vinegar mixture. Let sit at room temperature at least 2 hours, stirring occasionally.

Salsa roja:

  • 1 (4- to 5-inch-long) dried pasilla chile, stemmed
  • 3 ripe tomatoes
  • 3 garlic cloves, still in their papery skins
  • Extra-virgin olive oil
  • 1/2 cup fresh cilantro leaves and tender stems
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon sugar
  • Hot sauce


  1. Toast the pasilla chile in a small skillet over medium heat 2 to 4 minutes, flattening it with a spatula occasionally and turning it once or twice. (Do not burn.) Place chile in a small bowl, and cover with about 1 cup of very hot water. Let chile stand 30 minutes or until softened.
  2. Drain, reserving water, and set aside.
  3. Cut tomatoes in half crosswise and place, cut-sides up, in a rimmed pan. Add garlic, and drizzle with about 1 tablespoon oil.
  4. Broil about 8 inches from heat 10 to 15 minutes or until tops of tomatoes are slightly blackened. Let cool.
  5. Squeeze pulp from garlic cloves into a blender. Add pasilla chile, tomatoes, and juices from the pan. Add cilantro, salt, and sugar. Blend until smooth. If sauce is too thick, add a little of the reserved chile water. Season to taste with hot sauce.


  • 4 (6- to 8-ounce) halibut fillets
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 8 (6-inch) corn or flour tortillas


    1. Prepare Pickled Onions up to 1 day ahead. Cover and refrigerate until ready to serve. Prepare Salsa Roja, and set aside.
    2. Lightly brush halibut fillets on both sides with oil. Season evenly with salt and pepper to taste. Grill, covered with grill lid, over high heat 8 to 10 minutes or until fish is barely opaque in the center, turning once. Transfer to a medium bowl, and break into pieces with a fork.
    3. Heat tortillas on the grill 20 to 30 seconds per side.
    4. Arrange fish in the center of each tortilla, and top with onions and salsa. Wrap loosely, and serve warm.