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Author Archives: BROM
Strawberry Salad | The Sportsman’s Table
Chicken Piccata | The Sportsman’s Table
SC Spring Turkey Hunt
Spring turkey hunting in South Carolina plus taking a look at SCDNR’s role in providing better bass fishing opportunities.
Clams Over Linguine | The Sportsman’s Table
Santee Spring Stripers
SC Falcon Hunting
Learn the beauty of falcon hunting and their dedicated trainers that keep this sport alive.
Chicken Gizzards & Red Rice | The Sportsman’s Table
Lake James North Carolina Smallmouth
Lake James in North Carolina is our destination this week for some smallmouth bass action.

Book your next trip with Capt. Craig.
Fish On! Guide Service
Shrimp Boil & Grits | The Sportsman’s Table
Take the ingredients from a low country shrimp boil and incorporate them into a shrimp and grits recipe. Chef Ed Dombrowski of Lee’s Farmers Market in Murrells Inlet has the details.
Shrimp Boil and Grits
Ed Dombrowski
Ingredients
- 2 garlic cloves (minced)
- 1 shallots ( minced)
- 1 cup diced Andouille Sausage
- 1/2 cup mixed colored peppers
- 1 corn (off the cob)
- 6 small potatoes (already boiled) cut into quarters
- 1/2 cup white wine
- 4 tbl butter
- 1 lb shrimp
- 1 tbl Boil seasoning
- 1 lemon
- 3 tbl oil
Procedure:
1. Heat oil in pan, add garlic and shollots. Cook for 2 mins.
2. Add Andouille sausage and peppers. Cook for 2 mins stirring everything.
3. Add corn, potatoes, wine and boil seasoning. Stir ingredients.
4. Add butter, when melted add shrimp. Cook for 1 minute on each side, stir to coat everything. Squeeze lemon into pan.
5. Place your grits on plate or bowl, spoon it onto your grits and add any other ingredients like bacon or okra.
Serves 2