Myrtle Beach SC Recipes - Grand Strand Magazine

Clark's Seafood & Chop House Bacon-Wrapped Scallops

Turnip Green and Butternut Squash Risotto

Lowcountry Seafood Chili

Bay Naturals Vegan Beyond Sausage Ragu over Spaghetti Squash

Perrone’s Grilled Black Angus Hanger Steak with Chimichurri Sauce & Fresh Salad with a Sweet White Balsamic Vinaigrette

Mushroom Cappuccino with Walnut Parmesan Biscotti

Sea Captain’s Muddle

Palmetto Farms Shrimp and Grits

Uncle Scott’s Boss Turkey

Johnny D’s Oatmeal Cookie Pancakes

Portuguese Custard Tarts/ Pastéis de Belém

Castano’s Butternut Squash & Lobster Bisque

Goat Cheese and Herb Pancake with Roasted Beet Salad

Maraschino Clams on a Half Shell

Angry Bulls Bay Clams

Lime Chiffon Cake with Coconut Ice Cream and Passion Fruit Sauce

Zinfandel-Braised Beef Short Ribs

Candy Corn Cocktail

Pumpkin Swirl Cheesecake from The Oyster Rock