East Coast Seafood Image

Out at Rockville, heading toward the Cherry Point boat landing, look for the hand-painted “fresh shrimp” sign pointing down a dirt road on the right. There’s no marker on the East Coast Seafood building, built over the water at the end of a causeway, but owner Jimmy Green is usually there (9 a.m.-5 p.m., Mon.-Sat.). If you’ve got the time to chat, Green will also enlighten you on the sad state of the shrimping industry, thanks to cheap Asian imports and the high cost of diesel fuel. Rockville’s 40-boat fleet has dwindled to five in two decades, but he’s still upbeat, and he may even offer you a few persimmons off his tree, along with the whiting and crab he also sells from the dock. This spring, his shrimp prices will be lower on white shrimp but that’s because the size will shrink a tad bit. Whether you’re picking up a few pounds for a cocktail party or hosting a giant event, Green is the man for shrimp, and his “shop” is pure Lowcountry magic.

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