Hilton Head sits in the heart of Lowcountry cuisine: she-crab soup, shrimp and grits, boiled peanuts, and frogmore stew (a one-pot boil of shrimp, sausage, corn, and potatoes). Gullah cooking adds red rice, okra soup, and benne (sesame) wafers. Fresh local shrimp and oysters show up on nearly every waterfront menu, and low-key seafood shacks near Broad Creek and Skull Creek tend to outshine the resort restaurants on value.