Fried Shrimp and Altman Farm & Mill Grits with Stewed Tomatoes
3 large tomatoes, diced
1 medium onion, diced
3-4 cloves of garlic, peeled and minced
2 jalapenos, gutted and diced
2 Tbs. butter
1 tsp. salt & pepper
1/3 c. white wine
In a preheated sauce pan, add butter then saute the onions, garlic, jalapenos, and cook down for about 10 minutes. Add tomatoes, wine, and water. Cover and simmer for 30 minutes – stirring occasionally. Remove lid and reduce until thickened.
Altman Farm & Mill Grits should be prepared according to the package.
Use Altman Farm and Mill’s Fish Fry to batter 1lb. of head-off shrimp, peeled and deveined. Fry the shrimp according to the directions on the package.
Bob heads to Slyvester, Georgia and Southern Woods Plantation, one of the premiere South Georgia quail hunting outfitters. Bob will be joined by some special guests that have as big a passion for quail hunting as Bob does.
Crunchy Fried Summer Vegetables with Spicy Ranch Dipping Sauce
2 fresh zucchini squash
2 fresh yellow squash
18-20 fresh okra
3 cups whole milk
1 Tbs. salt
Altman Farm and Mill’s Fish Fry
Oil for frying
Cut fresh zucchini and squash into ¼” thick slices. Cut okra into thirds. Whisk eggs and salt in milk to make an egg wash. Soak the cut vegetables in the egg wash for 10-15 minutes. Coat the vegetables in the fry mix and cook the vegetables according to the directions on the Altman Farm and Mill Fish Fry.
Spicy Ranch Dipping Sauce
Add 2-3 Tbs. of Siracha hot sauce to 1 cup of your favorite ranch dressing.
This is an update to a previous episode where Bob heads to Lake Marion to fish for stripers. Lake Marion is part of the Santee Cooper lake system in South Carolina. Joining Bob will be guide Ricky Drose, whose family has guided on Santee for over 40 years. Jane Powell of Santee Cooper Country joins Bob to talk Santee Cooper Tourism. Also on this week’s Sportsman’s Table we feature a South Carolina fried vegetable recipe.