ICI student chef Lacie Rogers shows Bob a Blackened Shrimp and Grits recipe.
Category Archives: The Sportsman’s Table
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!
Breakfast Venison | The Sportsman’s Table
Ed Dombrowski from Lee’s Farmers Market cooks up a breakfast dish featuring venison.
Venison Roulade
Ed Dombrowski
Ingredients
- Venison whole loin
- Spinach
- Dried cranberries
- Dijon mustard
- 4 slices prosciutto pork
- Salt & Pepper
(All this x 3)
Execution:
- Feather cut whole loin
- Layer cheese, berries and spinach on the cut of meat.
- Roll into a roulade.
- Rub outside with Dijon, salt and pepper.
- Wrap in prosciutto
- Bake at 400 until internal temperature reaches 130 degrees.
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.
Pecan Encrusted Lamb Chops | The Sportsman’s Table
ICI culinary student Julia Caldwell prepares pecan-crusted lamb chops with petite potatoes and collard greens.
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
Filet Mignon | The Sportsman’s Table
ICI student Alyssa Dionne shows Bob her delicious recipe for Filet Mignon.
Biscuits And Gravy | The Sportsman’s Table
Southern Buttermilk Biscuits topped with Homemade Sausage Gravy.
Shrimp & Brussel Sprouts | The Sportsman’s Table
Executive Chef Jackie Hubschman of “Georgetown Corner Tavern” shares a shrimp and brussel sprouts recipe.