Tag Archives: Hot Tomato Restaurant

Shrimp Salad | The Sportsman’s Table

Special guest chef Sean Baxter from the Hot Tomato Restaurant in Myrtle Beach has a great shrimp salad recipe.

Shrimp Panzanella Salad

Serves 4 People

Ingredients:

  • 1 Loaf Diced & Toasted Italian Bread
  • ½ Pint Grape Tomatoes
  • 1 Large Cucumber
  • ½ Red Onion (Sliced)
  • ½ lb Grilled Zucchini (Sliced)
  • ½ lb Grilled Squash (Sliced)
  • 1 Head Romaine Lettuce (Chopped)
  • 16oz Grilled Shrimp (Cleaned)
  • 1/3 Cup Red Wine Vinegar
  • 2/3 Cup Extra Virgin Olive Oil
  • ½ Cup Diced Mozzarella Cheese
  • 5 Large Basil Leaves (Chopped)
  • Salt & Pepper to Taste

Method:

Combine All Ingredients in Large Mixing Bowl. Add oil and vinegar. Mix well. Serve.

SC Wreck Fish Dish | The Sportsman’s Table

Dijon Herb Encrusted Wreck Fish

Serves 2 People

Ingredients:

  • 2 – 8oz Pcs Cleaned Wreck Fish
  • 2 Tbs Dijon Mustard
  • 1 Cup Fresh Herb (Minced Thyme, Sage, Oregano, Parsley)
  • 1 Cup Bread Crumbs
  • 2 Cups Vegetable Risotto
  • ¼ Cup Balsamic Reduction

Method

Coat fish in thin later of mustard. Combine herbs and breadcrumbs. Mix in bowl. Encrust fish. over coated fish. In sauté pan heat 1 Tbs oil. When hot, place fish down until brown. Flip and bake at 400° for 8 min. Remove from oven and serve over risotto. Finish with balsamic glaze drizzle.