Author Archives: BROM

Shrimp Cakes | The Sportsman’s Table

Chef Tom Mullally, owner of Strand Catering, introduces his innovative recipe for shrimp cakes—a unique twist on the classic crab cake. Made with local shrimp, lightly processed for texture, and breaded for a perfect crunch, the shrimp cakes are paired with Carolina rice, fresh local vegetables, and a Green Goddess dressing bursting with herbs and citrus.

International Culinary Institute of Myrtle Beach
Certified South Carolina
Certified South Carolina

Shrimp Cakes

Yields: 4 servings Prep time: 20 minutes Cook time: 10 minutes

Ingredients:

  • 1 pound fresh, local shrimp, peeled and deveined
  • 1/4 cup mayonnaise
  • 1/4 cup bread crumbs
  • 1 egg white
  • 1/4 cup finely chopped shallots
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • Vegetable oil for frying

Instructions:

  1. Prepare the shrimp: Roughly chop the shrimp in a food processor.
  2. Combine ingredients: In a large bowl, combine the chopped shrimp, mayonnaise, bread crumbs, egg white, shallots, garlic, lemon juice, salt, and pepper. Mix well until all ingredients are evenly distributed.
  3. Form patties: Shape the mixture into four equal-sized patties.
  4. Cook the shrimp cakes: Heat a large skillet over medium heat with about 1/4 inch of vegetable oil. Carefully place the shrimp cakes in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
  5. Serve: Remove the shrimp cakes from the skillet and drain on paper towels. Serve immediately with your favorite sides, such as Carolina rice, fresh vegetables, and Green Goddess dressing.

Tips:

  • For extra flavor, add a pinch of cayenne pepper or a dash of hot sauce to the shrimp cake mixture.
  • To make these shrimp cakes ahead of time, form the patties and refrigerate them for up to 24 hours.
  • Serve these shrimp cakes with a side of your favorite dipping sauce, such as cocktail sauce or tartar sauce.

Enjoy!

Lake Ontario Trout

Join Bob on an exciting fishing adventure at Lake Ontario in beautiful Niagara County, targeting stunning brown trout with expert guide Frank Campbell. Discover the region’s world-class fishing, learn effective techniques using light tackle and crankbaits, and get insider tips for your next fishing trip. Along the way, enjoy promotional highlights of Lake Ontario’s natural beauty, local attractions, and top-notch fishing resources.

Book a trip with Frank Campbell

Fruit Tart | The Sportsman’s Table

Julia Caldwell, a student at the International Culinary Institute of Myrtle Beach, demonstrates how to make a stunning fruit tart with a pâte sucrée base, pastry cream filling, and fresh fruits topped with an apricot glaze. She shares expert tips on preparation, presentation, and plating, all while promoting the use of fresh, locally grown South Carolina ingredients.

International Culinary Institute of Myrtle Beach
Certified South Carolina
Certified South Carolina

The Webb Farm

Join Bob as he visits the Webb Farm in Ellerbe, North Carolina – the Carolinas’ premier quail hunting destination. Nestled on 1,700 acres of pristine quail habitat, the Webb Farm combines traditional wingshooting with luxurious Southern hospitality. Host Bill Webb, his wife Debbie, and special guest Bob Timberlake bring this unforgettable outdoor adventure to life with incredible bird dog action, scenic trails, and top-tier accommodations.

thewebbfarm.com

Shrimp Salad | The Sportsman’s Table

You’ve had chicken salad, tuna salad but now you can impress your friends and family with shrimp salad. Eaten alone or fixed as a sandwich.

Lee's Farmers Market
International Culinary Institute of Myrtle Beach
Certified South Carolina
Certified South Carolina

Skeeter’s Shrimp Salad

Ingredients

  • For the Shrimp:
    1 lb fresh South Carolina shrimp (peeled and deveined)
    2 tablespoons olive oil
    1 teaspoon lemongrass
    1 teaspoon Old Bay seasoning
    1 tablespoon fresh parsley (chopped)
  • For the Dressing:
    3 tablespoons fresh lime juice
    2 tablespoons fresh lemon juice
    2 tablespoons apple cider vinegar
    1 teaspoon lemon zest
    1 tablespoon honey
    3 tablespoons avocado oil (or oil of choice)
    1 teaspoon fresh dill
  • For the Salad:
    1 cucumber (chopped)
    1 cup mixed bell peppers (variety of colors, chopped)
    ½ cup red onion (finely sliced)
    1 teaspoon fresh dill (chopped)
    Salt and pepper (to taste)
    Bibb lettuce leaves (optional, for serving)
    Sliced tomatoes (optional, for serving)
    Sweet buns (optional, for shrimp salad sandwiches)

Procedure:

Step 1: Prepare the Shrimp

  1. Heat olive oil in a pan over medium-high heat.
  2. Add the shrimp to the pan and sauté for 1.5–2 minutes per side until they turn reddish and curl up slightly.
  3. Sprinkle with lemongrass, Old Bay seasoning, and fresh parsley. Toss to coat evenly.
  4. Remove shrimp from heat and let them cool. Once cooled, chop into bite-sized pieces.

Step 2: Make the Dressing

  1. In a blender, combine lime juice, lemon juice, apple cider vinegar, lemon zest, honey, avocado oil, and fresh dill.
  2. Blend until smooth and creamy.

Step 3: Assemble the Salad

  1. In a large bowl, combine the chopped cucumber, mixed bell peppers, and red onion.
  2. Add the bite-sized shrimp pieces to the bowl.
  3. Sprinkle with fresh dill, salt, and pepper.
  4. Drizzle the dressing over the salad and toss gently to coat. Use enough dressing to lightly coat the salad—don’t oversaturate.

Step 4: Chill and Serve

  1. Refrigerate the salad for at least 1 hour to allow the flavors to meld.
  2. Serve in one of the following ways:
    • Option 1: Over a bed of Bibb lettuce with sliced tomatoes.
    • Option 2: As a shrimp salad sandwich on a sweet bun with lettuce and tomato.

Chef’s Tip: The salad is best when chilled for an hour to allow all the flavors to combine. Enjoy Skeeter’s Shrimp Salad—it’s fresh, flavorful, and perfect for any occasion!

Breakfast Venison | The Sportsman’s Table

Ed Dombrowski from Lee’s Farmers Market cooks up a breakfast dish featuring venison.

Lee's Farmers Market
International Culinary Institute of Myrtle Beach
Certified South Carolina
Certified South Carolina

Drunk Buck Breakfast

Ed Dombrowski

Ingredients

  • 1 -11/2 lb venison tenderloin (substitute pork or beef)
  • 1cup yellow or red peppers sliced thin
  • 2 cups green peppers Sliced thin
  • 1 large onion sliced thin
  • 4 cloves garlic minced
  • 1 sprig each rosemary and thyme

Venison marinade ( 1 cup bourbon, 1/2 cup soy sauce and 2 inch piece of fresh Ginger sliced) let marinate overnight

In a hot oiled pan, sear the tenderloin on all sides to get a nice crust, this should take 4 minutes, transfer to oven at 350 degrees and roast for 8-10 minutes for medium rare. the internal temp should be 125 degrees.  Take out and let rest for 20 mins. while in oven sauté peppers, garlic and onions until soft, toss in herbs, deglaze pan with bourbon  simmer for 1 minute.  place sauteed vegetables over grits or potatoes, slice the venison in medallions put on top of vegetables  and serve with  Duck, quail or chicken eggs.