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Boshamps Seafood & Oyster House in Destin, Florida

has a rich history steeped in the coastal traditions of the region. Established as a tribute to the area's maritime heritage, the restaurant has become a beloved fixture along the Emerald Coast.

In the early 2000s, a group of passionate seafood enthusiasts, including local restaurateurs and seafood connoisseurs, envisioned creating a dining establishment that would not only showcase the Gulf's abundant seafood but also capture the essence of Destin's coastal charm. This vision materialized in the form of Boshamps Seafood & Oyster House.

The founders were inspired by the idea of providing an authentic seafood experience in a setting that reflected the area's nautical roots. The name "Boshamps" itself pays homage to the Boshamps Beach Company, a historic local landmark known for its significance in Destin's fishing community.

Since its inception, Boshamps has been dedicated to serving fresh, locally sourced seafood, emphasizing the importance of sustainability. The restaurant's chefs skillfully craft each dish, bringing out the natural flavors of Gulf delicacies.

Over the years, Boshamps has not only become a culinary destination but also a gathering place for locals and tourists seeking a taste of the Gulf's maritime history. The restaurant's coastal-inspired decor, featuring marine artifacts and rustic elements, creates an inviting atmosphere that complements the dining experience.

Boshamps Seafood & Oyster House has woven itself into the fabric of Destin's culinary scene, earning a reputation for its commitment to quality, hospitality, and a genuine celebration of Gulf Coast flavors. Whether it's enjoying oysters on the deck with a view of the sunset or savoring a seafood feast indoors, patrons at

Boshamps continue to be part of a culinary journey that honors the heritage of Destin, Florida.

Here is there website if your in the area check them out

 About Boshamps — Boshamps | Seafood & Oyster House

Recipe Time

Fish Fry

Ingredients

• 1 pound Grouper Or Snapper fillets, cut into 3-in. pieces

• 1 1/2 cups whole buttermilk

• 1 cup fine yellow cornmeal

• 1 cup all-purpose flour

• 1 tablespoon kosher salt

• 1 teaspoon black pepper

• 1 teaspoon paprika

• 1/8 teaspoon cayenne pepper

• Canola oil, for frying

• Lemon wedges, for serving

Directions

1. Place fish and buttermilk in a large ziplock plastic bag. Seal, removing as much air as possible. Refrigerate 1 hour.

2. Stir together cornmeal, flour, salt, pepper, paprika, and cayenne in a shallow dish. Pour oil to a depth of 2 inches in a large Dutch oven; heat to 350ºF over medium-high.

3. Working with 1 piece at a time, remove fish from buttermilk, and dredge in cornmeal mixture.

4. Working in 2 batches, fry fish until golden brown and cooked through, about 5 minutes, turning as needed. Drain fish on a plate lined with paper towels. Serve with lemon wedges.

Bacon Baked Oysters

Ingredients

• 8 ounces smoked bacon, diced

• 1 large onion, diced

• 3 medium garlic cloves, chopped

• 3 cups thinly sliced collard greens about 1 bunch

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 1 cup heavy whipping cream

• 2 ounces Parmesan cheese, finely shredded

• 1 fresh lemon juiced

• 1 teaspoon crushed red pepper

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 24 oysters on the half shell

• 1 (4-lb.) pkg. rock salt (ice cream salt, such as Morton Salt)

• Lemon wedges

Directions

1. Heat a large skillet over medium. Add bacon. Cook, stirring occasionally, until crispy, 6 to 8 minutes. Add onion and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add kale or collards. Cook, stirring occasionally, until soft and tender, about 8 minutes for kale or 12 to 15 minutes for collards.

2. Add butter to skillet. Cook over medium, stirring constantly, until melted, about 20 seconds. Add flour; cook, stirring often, 1 minute. Reduce heat to medium-low. Add whipping cream and Parmesan. Cook, stirring constantly, until mixture is thick and pasty, about 45 seconds. Remove from heat; stir in lemon juice, red pepper, salt, and black pepper. Transfer to a bowl; chill until mixture is cool and starts to firm up, about 30 minutes.

3. Preheat oven to 450ºF. Spoon 1 heaping tablespoon bacon-kale mixture onto each oyster. Pour rock salt on a baking sheet, and arrange oysters evenly on salt so they sit level. Bake until bacon-kale mixture is bubbly and golden brown and oysters have started to curl and are cooked through, 5 to 8 minutes. Remove from oven, and cool 5 minutes. Garnish with additional Parmesan, and serve with lemon wedges.