No Honky Tonk Bars in the Ace Basin
There are no neon signs or tourist traps in the ACE Basin- just salt air, ancient oaks, and the best fried shrimp you've ever tasted.
Roll the windows down, rest one arm on the wheel, and veer off Hwy. 17 onto Hwy. 174. As you head toward Edisto Island, you’ll enter the heart of the ACE Basin—a landscape defined by vast marshlands, palmetto-studded live oak hammocks, and the tea-colored waters of cypress swamps. This is the land of forgotten places where time slows down, seafood is world-class, and traditions refuse to be hurried.
Among these treasures sits a simple cinderblock shack with a giant crab painted on the side: Flowers Seafood. The catch is so fresh it still smells like the Atlantic.
Here, Vincent Flowers and his family have been hauling in the bounty of the coast for generations. It’s a no-frills eaterie where freshness is the only currency that matters. When you arrive, be sure to order the garlic-steamed crab and claim a spot at the picnic tables out back. You’ll know the quality the moment you catch the scent; true shellfish should smell like the ocean—clean and briny, never “fishy” or sharp with ammonia. No foreign shrimp served here.
As you wait, the air fills with the aroma of sizzling shrimp and seasoned fish. There is something unmistakably superior about seafood just off the boat. The shrimp are sweeter, with a delicate crunch from a light, golden breading that lets the natural flavor lead. It is “coast-crispy,” salty, and deeply satisfying.
Pro-tip: Soft shell crab season is fast approaching. Keep an eye out, as Flowers will soon be serving those classic, flavor-packed baskets.
If you want to bring a taste of the island home, step into their market. Whether it’s flounder fillets or whole shrimp, you’re getting fair prices and unmistakable quality from a family that knows these waters better than anyone.
Below, I’m sharing how to recreate that “dock-to-table” magic in your own kitchen.
Everything is cooked while you wait.
If you decide to take some home, whether it’s fillets of flounder or whole shrimp, step inside their market for fair prices and unmistakable quality. This family has been fishing the waters around Edisto for decades, and their knowledge shows in every meal they serve. And below, I’ll tell you how simple it is to cook them right at home.
Our recipe section is for all our paid subscribers. A heartfelt “thank you” for your support of this newsletter. Trust me, you’ll want these for your next Friday night fish fry!
All are welcome to just hit the subscribe button and join the fun of learning to cook your own shrimp and flounder at home. Learn how to be a pro at your next party! It’s easier than you think when you start with the best fresh local seafood.
Fried Fish Sliders
Recipes below: Just hit Subscribe and discover the secret to getting that perfect, sweet crunch every time.
