ICI student chef Lacie Rogers shows Bob a Blackened Shrimp and Grits recipe.
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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.
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.
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
- Heat olive oil in a pan over medium-high heat.
- Add the shrimp to the pan and sauté for 1.5–2 minutes per side until they turn reddish and curl up slightly.
- Sprinkle with lemongrass, Old Bay seasoning, and fresh parsley. Toss to coat evenly.
- Remove shrimp from heat and let them cool. Once cooled, chop into bite-sized pieces.
Step 2: Make the Dressing
- In a blender, combine lime juice, lemon juice, apple cider vinegar, lemon zest, honey, avocado oil, and fresh dill.
- Blend until smooth and creamy.
Step 3: Assemble the Salad
- In a large bowl, combine the chopped cucumber, mixed bell peppers, and red onion.
- Add the bite-sized shrimp pieces to the bowl.
- Sprinkle with fresh dill, salt, and pepper.
- 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
- Refrigerate the salad for at least 1 hour to allow the flavors to meld.
- 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!
Ritchie’s Shrimp & Grits | The Sportsman’s Table
Ritchie shows Bob his specialized way of making traditional Shrimp and Grits.
https://www.facebook.com/Ritchies-General-Store-Eatery-106947144946880/
Ritchie’s Shrimp and Grits
Grits
Ingredients
- 1 c. Stone ground grits
- 2c. Water
- 2 tsp salt
- 2 c cream
- 1 c shredded parmigiana cheese
Procedure:
Bring water and cream and salt to a boil slowly stir in grits. Cook for 30 to 35 mins cooking on medium low heat. Once cooked stir in cheese. Keep hot for plating.
Shrimp
- 2 Tbsp butter
- 1/2 green pepper cut in slices
- 1/4 red onion cut in slices
- 1/4 c white wine
- 4 ounces smoked sausage cut into half rounds
- 4 ounces cut white corn
- 1 tsp thyme
- 1 tsp basil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 24 each 24-32 shrimp
Procedure:
Melt butter over medium high heat sauté peppers and onions until onions are translucent. Add corn and sausage and heat for two minutes. Deglaze pan with wine and reduce slightly. Add shrimp and sauté until almost done and season with thyme, basil, pepper and salt.
For plating put a bed of grits on the plate and top with shrimp mixture and serve hot