by Rashad Frazier
Since I was a kid, South Carolina’s “Low Country” has always been a magical place. Endless stretches of pristine beaches, vast marshes and overgrown forests can be found on the scattered islands, adjacent to the coastal towns of Ridgeland, Beaufort, Port Royal, Bluffton and Hardeeville.
Warmed by Southern breezes, these rural communities are full of charm, abundant groves that provide Spanish moss shelters of shade and timeless beauty. A web of rivers, country roads, and interstates guarantees that one will see new sceneries on every journey. Even as my distance to the region has grown over the years, countless trips have brought me close and strengthen my fondness of the area.
My affection for the Low Country has evolved into something more than an appreciation for its physical beauty. I have since been able to attach deeper meaning to the area, as it now serves as a dual reminder of just how accessible travel to a magical place can be and how this place in particular is the source of the love of my life – my wife.
Before I met my wife, I was an outsider to the Low Country. Without her, I would not be able to have experienced the culture, history, adventure and most important, the food, in the way a local would. I heard an old saying once, that “if you want to learn your lover’s language, you suckle on their tongue.” In the Low Country, that language is spoken through the food and it wasn’t until I married my wife, whose family traditions were woven into the cooking, that I began to understand it.
I would describe my culinary style as one that interprets classic and traditional dishes with a modern flair. With my deep respect for the Low Country’s shrimp boils and my wife’s family cooking traditions, I wanted to celebrate it with a classic Shrimp Roll. For me, this is the closes thing to tasting the Low Country.
Makes 4 rolls
- 1½ lbs. poached shrimp
- ½ cup garlic aioli
- 1 tbsp. fresh dill
- 2 tbsp. celery leaves, chopped
- 2 tbsp. chives, chopped, plus more to garnish
- 4 split-top brioche rolls or hot dog buns
- 2 Tbsp Unsalted Butter
Combine shrimp, aioli, dill, celery leaves, and chives together in a bowl, and stir until the shrimp is coated. Toast the rolls in butter and divide the shrimp salad between them. Garnish with chopped chives and serve with potato chips.
Check out more of Rashad's talent at PULLED TOGETHER:
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