Chef Ed Dombrowski shares his amazing Duck Breast dish with a delicious honey sauce.
Category Archives: The Sportsman’s Table
Chocolate Pound Cake | The Sportsman’s Table
Pan Seared Chicken With Peach Glaze | The Sportsman’s Table
Twisted Shrimp & Grits | The Sportsman’s Table
Red Snapper Recipe | The Sportsman’s Table
Strawberry Salad | The Sportsman’s Table
Chicken Piccata | The Sportsman’s Table
Clams Over Linguine | The Sportsman’s Table
Chicken Gizzards & Red Rice | The Sportsman’s Table
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