Moving is a unique experience. Moving during a pandemic is an exceptionally unique experience. However, I like to think that it’s to my advantage, it forces me to be creative in meeting people. This past weekend my little brother came to visit so he could see my show, Scapes, at Miller Gallery. Just moving to Charleston, I’m still absorbing all the ways to indulge visitors in a local experience. Savannah and Atlanta, I have it down, no problem, but in Charleston, I still have a lot to learn. So what better way to enjoy being by the water than eating seafood that is caught right off the shore? Enter Miss Paula Shrimp, a family operated shrimp boat out on Shem’s Creek. A friend of mine who used to work at FIG (one of the many restaurants Miss Paula sells to) shared this little gem of a business. When you go, you feel like you’re going the wrong way because you drive through beautiful residential streets with southern victorian architecture and huge overhanging oaks but then, it opens up to the water and Tarvin Seafood. It felt like it’s own community in this little nook off the road. I was greeted by Triggerfish, a chocolate lab with a tennis ball and a curious nose. The crew was unsure of me at first, a rando with a camera but slowly, each person started sharing stories, information about the dock and even told me about an incoming catch from Miss Paula herself, she being a boat. I moved down to the dock where I was followed by the dogs and I got to see this shrimping culture unfold.
The dogs out there are the ones really living the good life though. Fresh shrimp, water and tennis balls on the daily. I was told the next time I come, I’ll have to grab a glove and get to work on the line. I will indeed be back.
When people visit me, it’s my favorite excuse to explore, and deep clean my house. So, for night one of brother’s visit, we bought two pounds of Miss Paula’s shrimp for a Low Country Boil. LoCo is in the same category as fondue for me - easy, minimal work with impressive, lasting experiences.
For this recipe you need a large pot, (ideally an outdoor cooker to prevent a shrimp scented kitchen but a large 12 qt stockpot on the stove will work too), lemons, seasoning of your choice (we used Old Bay and Zatarain’s), corn, sausage and potatoes. Oh, and definitely napkins.
Serves 4
4 qt water
3 lemons, quartered, divided
2 bay leaves
1/4 c Old Bay
1/4 c Zattarain’s
1/4 c salt
1 tbsp peppercorns
Roasted red pepper flakes
2 lbs shrimp, head off
1 lb smoked sausage
4 ears of corn, halved
2 yellow onions, quartered
Clarified butter, for dipping
Add water, lemons (reserving a few slices for garnish), bay leaves, salt, peppercorns, roasted red pepper flakes, Old Bay and Zattarain’s to the pot. Increase the heat to high and bring to a rolling boil. Add potatoes and cook for 7 minutes. Add the sausage and onions and cook for 5 minutes longer. Add the corn and cook until potatoes are done, about 5 minutes. Lastly, reduce heat to medium, add the shrimp and stir until the shrimp are pink, about 3 minutes more. Carefully remove everything to a newspaper covered table or in our case, large sheet pans for an even easier clean up.
To make clarified butter, it’s just the act of removing the milk solids from the butter. These milk solids naturally rise to the surface when you melt the butter down. Using a spoon, lightly skim across the top to remove the white foam and boom, you have clarified butter.
Serve with the butter and ketchup (for the potatoes). Sprinkle with a little Old Bay for good measure, a squeeze of lemon and get to work.
If you’re based in Charleston or are even just here for a visit, I encourage you to wander down beautiful Live Oak Drive. Text your order ahead and they’ll have it ready when you get there. Support a small business, eat sustainable seafood and impress your guests with minimal effort. It feels like I’m the one on vacation.
