Skip to Content
  • Sign up for exclusive offers and news and be entered to win a $500 Sea Island Gift Card. Subscribe Now

  • Boat at Cloister Dock Shrimp Festival

Sea Island Shrimp Festival

Lower Black Banks Terrace and Cloister Dock

Join the Sea Island Captains for a Southern Shrimp Boil with the freshest catch in Georgia! This Summer, meet local Shrimper Captain Johnny Ray Bennett, sip on the local Brews of Southern Georgia, and enjoy live music along with the taste of fresh caught Georgia Shrimp. Captain Bennett has been shrimping in our local waters for over 50 years and will be onsite to share his knowledge. While you enjoy our catch, take a tour of the Dora F. to see what Shrimping in Georgia is all about. Coolers will be provided for you to purchase freshly caught shrimp by the pound right off the boat from Frank Owens of City Market Seafood. We will see you on the Lower Black Banks Terrace and Cloister Dock!

Reservations required.


$70/adult, $35/child – A service charge of 25% will apply.

Low Country Boil

Low Country Boil
Serves 3-4
1 Pound Red Bliss Potatoes (Quartered)
¼ Cup Olive Oil
1 Pound Smoked Andouille Sausage (Sliced 2 Inches Thick)
1 Tablespoon Garlic (Chopped)
1 Cup White Wine
4 To 6 Cups Vegetable Or Seafood Stock
2 Bay Leaves
2 Sprigs Thyme
Old Bay Or Crab Seasoning (To Taste)
8 Pieces Corn On The Cob (Cut About 3 Inches Long)
1 Pound Fresh Shrimp (Frozen Will Suffice If Fresh Is Not Available)
1 Dozen Fresh Whole Blue Crabs (Sub Jumbo Lump Crab If Fresh Is Not Available)
1 Lemon (Halved)
½ Cup Parsley (Chopped)
1 Cup Pickled Okra, Split Lengthwise (Optional Garnish)
  1. Bring a pot of water to a boil. Add potatoes, and cook until just about done. Drain and set aside to cool.
  2. In a large, heavy-bottomed pot, heat oil to medium-high and brown the sausage. Add garlic and cook until aromatic, about 45 seconds. Add white wine, and cook for 2 to 3 minutes until the alcohol evaporates from the wine. Add stock, bay leaves, thyme, Old Bay, and corn, and simmer for 5 minutes.
  3. Add shrimp and blue crabs-if using lump crabmeat, hold off on adding crab-and simmer an additional 5 to 10 minutes or until cooked through. Stir, taste the broth, and season with lemon juice and more Old Bay as desired.
Low Country Boil in a skillet