Food | Seasonal

Game Day Traditions: A Celebration of Spirit and Savory Shrimp Po’ Boys

As summer days start winding down around Kiawah River, it can only mean one thing: college football is right around the corner, accompanied by a delicious blend of rich traditions, passionate fans and delectable dishes that define the region’s unique spirit. Whether you’re a seasoned SEC devotee or a newbie to the Southern football scene, let’s explore a few cherished game day traditions and a recipe for a mouthwatering Southern delicacy – Shrimp Po’ Boys, with local shrimp, of course!

Tailgating – Southern Style:
In the South, tailgating is more than just a pre-game ritual; it’s a way of life. Fans take to the parking lots with pride, adorned in their team’s colors, setting up elaborate tailgate spreads. The air fills with the tantalizing aroma of grilled sausages, barbecued ribs and fried chicken. It’s a time of camaraderie, as friends and strangers alike come together, share stories and bond over their love for football.

Cheers & Chants:
Whether you’re inside the stadium or watching from home, the vibrant atmosphere of college game day is contagious. The crowd erupts with spirited cheers and passionate chants from Auburn’s “War Eagle” to C-L-E-M-S-O-N and Alabama’s iconic “Rammer Jammer,” you can’t help but join in.

Gameday Recipes: Classic Shrimp Po’ Boys
September additionally marks the beginning of shrimp season in Charleston. In honor of this and the return of college football, we combined the two to create a Southern game day classic – Shrimp Po’ Boys!

1 pound medium-sized shrimp, peeled and deveined (Note: pick up fresh local shrimp from Blackbird Market or Simply Seafood on Johns Island)
1 cup buttermilk
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (adjust to your spice preference)
Salt and black pepper to taste
Vegetable oil for frying
French bread or Po’ Boy rolls
Lettuce, tomato slices, and pickles for garnish
Remoulade sauce (store-bought or make your own with mayo, Creole mustard, hot sauce, and chopped pickles)

In a bowl, marinate the shrimp in buttermilk for about 30 minutes.
In a separate bowl, mix cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Dredge the buttermilk-soaked shrimp in the cornmeal mixture, ensuring they are well coated.
Fry the shrimp in batches until they turn golden brown and crispy.
Remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
Slice the French bread or Po’ Boy rolls horizontally and lightly toast them.
Spread a generous amount of remoulade sauce on both sides of the bread.
Layer the shrimp, lettuce, tomato slices, and pickles on the bread.
Serve your mouthwatering Shrimp Po’ Boys with a side of coleslaw and enjoy the Southern goodness!

These Shrimp Po’ Boys are a Southern gameday favorite – crunchy, succulent and bursting with flavors. They’ll take your taste buds on a delightful journey that perfectly complements the excitement of a college football game.

So, whether you’re screaming “Roll Tide” or “Geaux Tigers,” embracing unique Southern traditions and savoring a delicious Shrimp Po’ Boy will make your college gameday experience truly unforgettable. See you at the tailgate!