Quarterdeck’s Local Charcoal-Roasted Shrimp Recipe
Story by Bailey Gilliam + Photo by Michael Hrizuk
Few dishes have become as synonymous with the Quarterdeck as its local charcoal-roasted shrimp. Cooked over blazing-hot charcoal and finished with fragrant herbs, barbecue seasoning and rich garlic butter, it’s one of the restaurant’s most popular menu items. Its reputation even reached a national audience in 2022, when the Today show invited Ben Harris, director of culinary at The Sea Pines Resort, to prepare the dish live in the New York City studio. To showcase the best of the Lowcountry, the shrimp were sourced from Craig Reeves of Sea Eagle Market in Beaufort, whose locally caught seafood supplies many of the region’s top restaurants, then shipped to New York for the broadcast. The fresh herbs came from Heritage Farm in Sea Pines, making the televised demonstration a true celebration of Lowcountry ingredients. Here’s how to recreate this iconic local dish at home.
Local Charcoal-Roasted Shrimp
Ingredients
- 2 pounds local shrimp 16-20 per pound, peeled but with tails still on
- 1/2 cup chopped fine herbs equal parts tarragon, Italian parsley & chives
- 1 teaspoon kosher salt
- 1 lemon cut in half
- 1/4 cup barbecue seasoning
- 3/4 cup garlic butter melted
- Challah bread cut into planks
Instructions
- Light a Big Green Egg or charcoal grill, and heat to 600 degrees.
- While the grill is heating, peel the shrimp, but leave the tails on. Season the shrimp with kosher salt, half of the seasoning, half of the fine herbs and 1/4 cup of the melted garlic butter, and toss thoroughly.
- Heat a cast iron pan on the charcoal grill. Once the temperature is achieved, toss the shrimp in the pan. Stir every minute or so to ensure cooking evenly.
- While the shrimp is cooking, take the planks of challah bread, and toss in 1/4 cup of the garlic butter. Season lightly with salt. Toast on all sides.
- Once the shrimp are cooked, return to a stainless-steel bowl and season with the remaining garlic butter, barbecue seasoning and fine herbs. Toss onto a plate with the toasted bread, and use that bread to sop up any extra shrimpy garlic butter.
Notes
Make it your own
The original recipe calls for the Quarterdeck’s signature house-made barbecue seasoning and garlic butter, two ingredients that help give the dish its unmistakable flavor. While those proprietary recipes aren’t available to the public, home cooks can achieve a delicious result by substituting their favorite barbecue seasoning blend and homemade garlic butter, or by following these simple recipes. Combined with fresh local shrimp and the intense heat of a charcoal grill, you’ll capture the spirit of one of the Lowcountry’s most celebrated seafood dishes.
Homemade Barbecue Seasoning for Shrimp
Ingredients
- 2 tablespoons smoked paprika
- 2 tablespoons sweet paprika
- 2 tablespoons kosher salt
- 2 tablespoons light brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 2 teaspoons freshly ground black pepper
- 2 teaspoons dried thyme
- 1 teaspoon dry mustard
- 1 teaspoon celery salt
- 1 teaspoon cayenne pepper
Instructions
- Whisk all ingredients together until evenly combined.
- Store in an airtight container for up to six months. Use about 1/4 cup for the shrimp recipe, reserving half for seasoning before cooking and half for finishing. Makes about 1 cup.
Homemade Garlic Butter for Shrimp
Ingredients
- 1 cup 2 sticks unsalted butter
- 6 cloves garlic finely minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh chives
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of crushed red pepper flakes
Instructions
- Melt the butter in a small saucepan over low heat.
- Add the garlic, and cook gently for 1 to 2 minutes, just until fragrant; do not let it brown.
- Remove from the heat and stir in the parsley, chives, lemon juice, salt, pepper and red pepper flakes. Let stand for 5 minutes to allow the flavors to meld. Use immediately, or refrigerate for up to one week. Reheat gently before serving. Makes about 1 cup.
