Here along the Georgia coast, I’ve learned one thing for certain: nothing compares to the flavor of fresh-caught seafood.

When visiting any seafood restaurant from Brunswick to Savannah, my expectation is simple—locally caught, fresh seafood. Around here, that should be the standard. And when it is, you can taste it immediately. Its cleaner, a little sweeter, and carries just enough of the salt air to remind you where it came from.

That’s especially true with Georgia shrimp, pulled straight from the same tidal creeks and Atlantic waters that have fed coastal families for generations.

In Bryan County, that connection runs deep. Long before development pushed inland, a working waterfront thrived here. The fisherman’s co-op once stood as a hub for shrimpers bringing in their catch, a place where the day’s work met the community. That legacy is still part of the fabric of this coast, even as the landscape continues to evolve.

When I’m sourcing shrimp myself, I’m looking for the real thing. Wild-caught Georgia shrimp. Not farm-raised. Not imported. The kind with a natural snap and a flavor that doesn’t need much help to shine. Choosing local takes intention these days with all of the imports that have flooded the market, often cheaper and heavily processed, making it harder for Georgia shrimpers to compete. It’s easy to grab what’s convenient without realizing what you’re giving up.

For me, it’s worth seeking.

Because when I buy Georgia shrimp, I know I’m supporting the people who are still working these waters, the families who have built their lives around this industry, and the coastal communities that depend on it.

The good news is it’s still easy to find if you ask the right questions. Look for “Georgia Grown” or “Wild-Caught USA,” talk to the folks working in the fresh markets of the grocery stores, and buy in season when you can. The payoff is in the flavor every single time.

And that’s where the grill comes in.

Georgia shrimp were made for it. High heat, a little smoke, and just enough seasoning to let that fresh, coastal flavor do the work.

Buy local. Grill hard. Taste the difference.

Here’s to our incredible Tide & Toast dinner party, celebrating twenty years of life, light, and the stories that make this place home.

Chorizo & Shrimp Dip

INGREDIENTS

• 3 strips bacon
• 1 pound fresh chorizo sausage, casing removed
• 1 pound shrimp, peeled and diced
• 1 tbsp olive oil
• 1 small onion, diced
• 1 stalk celery, diced
• ½ green bell pepper, diced
• 1 tbsp pimentos, chopped
• 2 cloves garlic, chopped
• 1 tsp Worcestershire sauce
• Juice of ½ of a lemon
• 8 oz cream cheese, room temperature
• ¼ cup mayonnaise
• ¼ cup parmesan cheese, grated
• 1 cup mozzarella, shredded

METHOD

• Preheat smoker to 350°F.
  In a cast iron skillet on medium to low heat, cook the bacon, remove from skillet and set aside on paper towels. Add the chorizo to the skillet and cook, mincing into small crumbles.
• Remove sausage and set aside on paper towels. Add the shrimp and cook for approximately 2 minutes or until shrimp begin to turn pink.
• Remove shrimp from skillet and set aside.
• In the same skillet add olive oil, onion, celery, green bell pepper, and pimentos and cook until tender.
• Add garlic and cook about a minute, remove skillet from the heat.
  Mix in the cream cheese, mayonnaise, Worcestershire sauce, lemon juice, crumbled bacon, sausage, shrimp, and mozzarella ensuring there are no lumps of cream cheese.
• Transfer skillet to smoker for 15 minutes or until cheese is melted and dip is bubbling.

Lowcountry Boil Kabobs with Cornbread Dip

INGREDIENTS

Use flat metal or soaked small wooden skewers

• 1.5 lbs wild-caught Georgia shrimp
  (peeled and tails on)
• 1 lb smoked andouille sausage, sliced 1-inch rounds or or half circles
• 1 lb baby red potatoes, boiled 10 min
• 2 tbsp Old Bay seasoning
• 3 tbsp butter, melted
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• Salt and black pepper to taste

Cornbread Dip Ingredients

• 1 box cornbread mix
  (plus eggs and milk per box)
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup shredded sharp cheddar
• 1 can diced green chiles (4 oz)
• 2 green onions, sliced
• 1 tsp garlic powder
• ½ tsp cayenne
• Honey, for drizzling

METHOD

• Preheat smoker to 450°F.
• Mix melted butter, lemon juice, Old Bay, and paprika into a basting sauce.
• Thread skewers with shrimp, sausage, and potato. Brush liberally with basting sauce.
• Make Your Dip: Beat cream cheese and sour cream until smooth. Fold in cheddar, green chiles, green onion, garlic powder, and cayenne. Spread into a cast iron skillet. Prepare cornbread batter and pour evenly over the top. Place skillet on lower grate and close lid for 25–28 minutes until cornbread is golden and cooked through. Remove and drizzle.
• While dip bakes, lay kabobs on upper grate. Grill 5–6 minutes per side, basting once more after the flip, until shrimp are pink and slightly charred at the edges.
• Serve kabobs over a platter with the warm cornbread dip for dunking. Squeeze fresh lemon over everything and honey over
the top.
• Add butter, garlic, and rosemary.
• Spoon the melted garlic butter over the chops for 1–2 minutes, basting continuously.
Remove from heat and let rest for 5 minutes before serving.

Grilled Shrimp with Shrimp Scampi Butter Sauce

Classic scampi reimagined on the grill. Shrimp topped with a buttery garlic-wine pan sauce.

INGREDIENTS

1-2 lbs Wild-caught Georgia shrimp (16/20), shell-on or peeled
2 tbsp olive oil
1 tsp kosher salt
½ tsp cracked black pepper
½ tsp red pepper flakes
Zest of 1 lemon
Scampi Butter Sauce Ingredients
6 tbsp unsalted butter
6 cloves garlic, minced
½ cup dry white wine (or chicken broth)
Juice of 1 large lemon
¼ cup fresh parsley, chopped
½ tsp red pepper flakes
Salt to taste
Crusty bread or pasta for serving

METHOD

• Preheat smoker to 450°F. Place a large cast iron skillet on the grill to preheat.

•  In a separate bowl, toss shrimp with olive oil, salt, pepper,  and lemon zest. Skewer if desired, or plan to use tongs.

• Place shrimp directly on grates and cook 2–3 minutes per side until pink with good grill marks. Pull immediately—do not overcook.

SMOKER TIP

Keep the lid closed between flips. Consistent high heat is what gives you those caramelized grill marks without drying out the shrimp. Two minutes a side is your ceiling.

• In the hot cast iron, melt butter. Add garlic and sauté 60 seconds until fragrant. Pour in white wine and lemon juice, letting it bubble and reduce for 2 minutes.

• Toss grilled shrimp into the skillet, coat thoroughly in the sauce, and finish with fresh parsley. Taste and adjust salt.

• Toss grilled shrimp into the skillet, coat thoroughly in the sauce, and finish with fresh parsley.

Taste and adjust salt.