Author Archives: BROM

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.

Sea Bass | The Sportsman’s Table

Executive Chef Zachary Soileau of 21 Main in North Myrtle Beach cooks up a delicious sea bass recipe.

https://21mainatnorthbeach.com/

Pan Seared Sea Bass


Instructions

Cauliflower Purée:
Sauté garlic shallot till translucent, add thyme and deglaze with chicken stock, let that reduce then add heavy cream, let that simmer for 20 minutes. Salt pepper to taste . Put in blender till smooth. Fine strain .

Pickled radish and beech mushroom, frizza salad
Thin slice radish, throw them and mushrooms in a hot pan till tender, deglaze with lemon juice. Set aside to cool down!

Wash your frizza and toss with radishes and mushrooms with a little olive oil and salt & pepper.

Amberjack Filet with Asparagus | The Sportsman’s Table

ICI Graduate Spencer Williams of the Hook & Barrel Restaurant in Myrtle Beach SC cooks up a special Amberjack and Asparagus recipe. https://hookandbarrelrestaurant.com/

Hook & Barrel Restaurant, Myrtle Beach SC

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