Recipes and Cooking

The Hudsons have been in the seafood business for over four generations here on Hilton Head Island. It began in the 1800s with Ransom Hudson. Ransom Hudson's son Benjamin, who was also the local magistrate and postmaster, ran three oyster factories here until his death in 1954. Benjamin Hudson's son, Benny Hudson, ran two of the oyster factories, docked 24 shrimp trawlers, and owned and operated several trawlers himself. Benny Hudson built Hudson's Seafood Restaurant, which today is owned by Brian Carmines. Benny's wife Barbara, her mother Hilda, and daughter Tonya are carrying on the Hudson tradition, selling wholesale and retail seafood. Granddaughter Hannah helps make deviled crab - four generations under one roof. Stop by and see what is fresh today!

Rosemary
Shrimp
Skewers

  • 1 Tbsp fresh lemon juice
  • 3 Tbsp Olive Oil
  • 2 cloves garlic - finely minced
  • 1/4 cup dry white wine
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 Tbsp fresh rosemary-finely minced
  • 18 large shrimp - peeled and deveined
  • Lemon wedges (optional)
  • 6-6" rosemary sprigs

Sprigs should be stripped, leaving 1/2 inch of leaves at the leafy end of the sprig. They should be soaked in water - the longer the better. Overnight or a minimum of 3-4 hours.

Combine first 7 ingredients in zip-lock bag. Add shrimp and refrigerate 30 minutes, turning bag occasionally. Thread sprigs with shrimp - 3 on each. Make sure not to crowd shrimp for even doneness. Pre-heat grill to med-high heat. Clean and grease grill with olive oil. Cook 2-3 minutes per side, or until just cooked through. Plate with lemon wedges as an accompaniment, if desired.

Seafood
Southern
Shrimp Salad

  • 2 pounds cleaned, de-veined and cooked shrimp (available at Benny Hudson Seafood)
  • 3 stalks celery
  • 1 small purple onion (optional)
  • 1 tsp mustard
  • 3 Tbsp chopped sweet pickles (Benny Hudson Seafood like to chop its own to get bigger pieces, but you could use regular pickle relish)
  • 2 hard boiled eggs, mashed
  • 1 Tbsp hot sauce
  • Hellmann's mayonnaise

Peel and de-vein shrimp. Boil 6 cups of water and add 2 tsp of Benny Hudson Seafood Shrimp Seasoning to boiling water. Add Shrimp. Cook for 2-3 minutes (no more!) until shrimp turns from opaque to pink. Drain off water through colander and toss shrimp in ice until they are cool to the touch. Cut into desired size and set aside. In a large bowl, combine all other ingredients, except mayo, and blend together. Add mayo last.

Chill for one hour before serving.

Low Country
Boil Recipe

Oven-Fried Salmon Cakes

  • 1 Tbsp fresh lemon juice
  • 3 Tbsp Olive Oil
  • 2 cloves garlic - finely minced
  • 1/4 cup dry white wine
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 2 Tbsp fresh rosemary-finely minced
  • 18 large shrimp - peeled and deveined
  • Lemon wedges (optional)
  • 6-6" rosemary sprigs

Sprigs should be stripped, leaving 1/2 inch of leaves at the leafy end of the sprig. They should be soaked in water - the longer the better. Overnight or a minimum of 3-4 hours.

Combine first 7 ingredients in zip-lock bag. Add shrimp and refrigerate 30 minutes, turning bag occasionally. Thread sprigs with shrimp - 3 on each. Make sure not to crowd shrimp for even doneness. Pre-heat grill to med-high heat. Clean and grease grill with olive oil. Cook 2-3 minutes per side, or until just cooked through. Plate with lemon wedges as an accompaniment, if desired.

  • 2 pounds cleaned, de-veined and cooked shrimp (available at Benny Hudson Seafood)
  • 3 stalks celery
  • 1 small purple onion (optional)
  • 1 tsp mustard
  • 3 Tbsp chopped sweet pickles (Benny Hudson Seafood like to chop its own to get bigger pieces, but you could use regular pickle relish)
  • 2 hard boiled eggs, mashed
  • 1 Tbsp hot sauce
  • Hellmann's mayonnaise

Peel and de-vein shrimp. Boil 6 cups of water and add 2 tsp of Benny Hudson Seafood Shrimp Seasoning to boiling water. Add Shrimp. Cook for 2-3 minutes (no more!) until shrimp turns from opaque to pink. Drain off water through colander and toss shrimp in ice until they are cool to the touch. Cut into desired size and set aside. In a large bowl, combine all other ingredients, except mayo, and blend together. Add mayo last.

Chill for one hour before serving.

  • 5 quarts water
  • 2 small red potatoes
  • 1 Tbsp Benny Hudson Seafood Shrimp and Crab Seasoning
  • 2 andouille sausage, cut into inch pieces
  • 4 ears of corn, halved
  • 4 fresh, local shrimp head-off, in shell

In a large stock pot, bring water and seasoning to a boil. Add corn and sausage and cook for 15 minues. Add corn and cook for an additional 10 minutes. Add shrimp and cook for 2-3 minutes. Drain pot and pour contents onto a table covered with newspaper. Enjoy with fresh lemon wedges and Benny Hudson Seafood homemade cocktail sauce!

  • 1lb fresh salmon
  • 1 cup cooked sweet potato, mashed
  • 2 large eggs, beaten
  • 1/2 cup almond flour
  • 1/2 cup fresh parsley leaves, minced (about 2 Tbsp)
  • 2 scallions, white and green, very thinly sliced
  • 1 Tbsp Old Bay seasoning
  • 1 tsp salt
  • 1 tsp hot sauce
  • 1/2 tsp paprika
  • 1/4 tsp ground black pepper
  • zest from 1 lemon
  • 2 Tbsp ghee (or butter), melted

1. Preheat the oven to 425 degrees F and cover a large baking sheet with parchment paper.
2. Cook the salmon to a medium-rare. Flake it into a large mixing bowl.
3. Add the remaining ingredients, except for the ghee. Mix well and refrigerate for 10 minutes.
4. Brush the parchment paper with some of the melted ghee, then use a 1/3 measuring cup to scoop the cakes and drop them onto the parchment. The patties should be about 2 1/2 inches wide and about 1 inch thick. Brush the tops of the cakes with ghee, then bake for 20 minutes. Carefully flip each patty with a spatula and return to the oven (Brush with more ghee if that tickles your fancy). Bake an additional 10 minutes until golden brown and crisp. Serve with a squeeze of lemon juice and your sauce of choice.

  • 5 quarts water
  • 2 small red potatoes
  • 1 Tbsp Benny Hudson Seafood Shrimp and Crab Seasoning
  • 2 andouille sausage, cut into inch pieces
  • 4 ears of corn, halved
  • 4 fresh, local shrimp head-off, in shell

In a large stock pot, bring water and seasoning to a boil. Add corn and sausage and cook for 15 minues. Add corn and cook for an additional 10 minuts. Add shrimp and cook for 2-3 minutes. Drain pot and pour contents onto a table covered with newspaper. Enjoy with fresh lemon wedges and Benny Hudson Seafood homemade cocktail sauce!

Looking for something in particular?
Find out what we have today!

 

Call us!


(843) 682-3474

Friends Don't Let Friends Eat Imported Shrimp