Georgetown is beautiful, historic, a must-see if you are in South Carolina. Rice museums, tea shops, and of course the grand Southern mansions. I was surprised to learn that South Carolina’s “low country” was the US rice-growing capital and is still the only place in the US that grows its own tea. It is a very special place with a feel utterly its own.
That is if it hasn’t just burned down the week before you arrive. Well, the whole downtown hadn’t burned down. Just 9 or 10 buildings. Still, the blackened scar surrounded by construction marred the picturesque feel a smidge. But even the recent disaster didn’t stop the booming shrimping industry.
We were in the heart of shrimp country and I was delighted. The winged-shrimp boats looked like pirate ships of yore to my eyes. And these entrepreneurial fishermen even had a store where you could buy shrimp and seafood from the fishermen as soon as they unloaded their wares. It wasn’t quite as cheap or special as buying them off an actual fisherman, but it was close.
The hours-old shrimp still tasted spectacular in the shrimp alfredo I made that night.
Seafarer’s Shrimp Alfredo
- 3 cloves garlic, minced
- 1 c cream
- 2 T butter
- 2 T freshly rosemary, finely chopped
- ½ c parmesan cheese, grated
- 2 t freshly ground pepper (or to taste)
- 2 t salt (or to taste)
- 1 lb shrimp
- ¼ lb scallops
- Dried cranberries for garnish
- 1 16 oz box of spaghetti or linguini
- Cook spaghetti (I like mine al dente)
- Fry garlic and onion in bottom of a saucepan in 1 T butter over medium heat until translucent (about 3 minutes)
- Add rosemary
- Stir in cream and cheese
- Season with salt and freshly cracked pepper
- Sauté shrimp and scallops in 1 T butter until just cooked
- Add to cream sauce
- Add pasta to original pasta pot
- Pour in cream sauce and shrimp
- Scatter dried cranberries on top