Charleston Seafood Recipe List


167 E. Bay Street, Charleston, SC 29401


8 Servings

Ingredients For Wahoo

8 each 6 oz Portions Wahoo
White Pepper

Ingredients For Sweet Corn Fricassee

2 T Butter
2 c Yellow Corn Kernels
1/4 c Onion, minced
1/4 c Celery, minced
1/2 lb Rock Shrimp
1 T Chopped Basil
1 1/2 t Kosher Salt
1 t White Pepper


  • Season Wahoo to taste with salt and pepper.
  • Grill Wahoo 2 to 3 min. on each side until a temperature of medium is acquired.
  • Wahoo will be dry if overcooked.


  • In hot sauté pan, add butter, corn, onion, celery and rock shrimp.
  • Sauté until shrimp is cooked through (approx. 3 to 4 min.).
  • Add basil, salt and pepper.

    Ingredients For Sweet Corn Stock

    10 ears Yellow Corn
    1/2 c Chopped Onion
    1/2 c Chopped Celery
    2 T Chopped, Fresh Ginger
    2 T Sugar
    1/4 White Wine
    2 T Kosher Salt
    1/2 t White Pepper
    2 T Basil
    2 T Cilantro
    8 c Water


  • Cut corn of cob.
  • Save cob and reserve corn kernels for later use.
  • In a stockpot, combine corncobs and remaining ingredients and cook over medium heat for one hour.
  • Strain stock and discard corncobs.
  • Return stock to medium heat and reduce corn stock by half (approx 30 –45 min).
  • You should end up with approx. 4 cups of concentrated corn stock.

    Ingredients For Sweet Corn Jus

    2 c Corn Kernels
    1/4 c Onion, minced
    1/4 Celery, minced
    2 T Butter
    4 c Corn Stock
    1 t Kosher Salt
    1/2 t White Pepper


  • In a stockpot, over medium heat, sauté corn, celery and onion in butter.
  • Sauté until onion and celery are translucent.
  • Add corn stock and cook for 10 minutes.
  • Remove corn mixture from heat.
  • With an emersion blender, puree mixture until smooth and creamy.
  • Strain through a fine sieve.
  • Season with salt and pepper.
  • Corn jus can be made one day in advance and reheated when needed.

    Assembling The Dish

  • In a bowl, ladle sweet corn jus.
  • Place equal amounts of shrimp and corn fricassee on top of corn jus.
  • Place grilled Wahoo on top of corn fricassee and serve immediately.

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