Tag Archives: Ed Dombrowski

Chef Ed Dombrowski of Lee’s Farmers Market in Murrells Inlet, SC

Seared Trigger Fish | The Sportsman’s Table

Executive Chef Ed Dombrowski of Lee’s Farmers Market prepares a mouth-watering seared trigger fish dish with roasted corn and muscadine salsa, topped with a creamy tomato-butter sauce. Learn the secrets behind perfect searing, flavor-packed sauces, and using fresh, certified South Carolina ingredients for a restaurant-quality meal.

Lee's Farmers Market
International Culinary Institute of Myrtle Beach
Certified South Carolina
Certified South Carolina

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.

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.

Lee's Farmers Market
Certified South Carolina

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

Blue Crab Fried Rice | The Sportsman’s Table

Chef Ed Dombrowski of Lee’s Farmers Market cooks up a blue crab dish with fried rice dish.

Lee's Farmers Market
International Culinary Institute of Myrtle Beach
Certified South Carolina

Blue Crab Fried Rice

Ed Dombrowski

Ingredients

  • 1.5-2 tablespoons oil 
  • 1 tablespoons ginger (minced) 
  • 1 cloves garlic (minced) 
  • 2 cups cooked white rice 
  • 0.13 teaspoon white pepper 
  • 1.5 tablespoons fish sauce 
  • 0.5 tablespoon soy sauce 
  • salt (to taste) 
  • 1 egg (beaten) 
  • 0.5 cup cooked lump crab meat (half of a 16 oz. can/225g) 
  • 1 scallions (chopped) 
  • 0.13 cup cilantro (chopped) 
  • Lime wedges

Procedure:

1. First, prep all of your ingredients, including your aromatics–ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking. 

2. Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic. When the garlic is just cooked (before it starts to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it’s thoroughly combined with the ginger/garlic mixture and/or warmed through if you’re using leftover rice. 

3. Now for the flavorings: add the white pepper, fish sauce, soy sauce to the rice. 

4. Using your spatula, spread the rice out into an even layer along the surface of the pan. Pour the beaten egg evenly over the rice. Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout. 

5. Before adding the crab, use your spatula to once more spread the rice evenly in the pan. Add the crab to the rice and stir fry thoroughly. When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted. Serve and finish with a squeeze of lime and your favorite chili oil

Serves 2

Wahoo in Tasso Ham Cream Sauce | The Sportsman’s Table

Ed Dombrowski of Lee’s Farmers Market in Murrells Inlet SC cooks up Seared Wahoo with Tasso Cream Sauce.

Wahoo in Tasso Ham Cream Sauce

Ed Dombrowski

Serves two

Ingredients

  • 1 teaspoon vegetable oil
  • 1/4 pound tasso, cut into small dice
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 1 1/2 cups heavy cream
  • 2 tablespoons chopped green onions
  • 1 teaspoon hot sauce
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 2 Wahoo Filets 6-8oz each

Procedure:

In a large saute pan, heat the oil over medium-high heat. Season Wahoo with salt and pepper.  Sear each side for 3 mins then place in oven for 7-9 mins.  In a pan, add oil and get it hot over med high heat.  Add  the tasso and cook, stirring, for 1 minute. Add the shallots and garlic and cook, stirring, for 1 minute. Add the cream and bring to a boil. Lower the heat slightly and simmer until reduced by half, 3 to 4 minutes. Add the green onions, hot sauce, lemon juice, and salt. Add the butter and cook, stirring, until incorporated and thick. Remove from the heat and adjust the seasoning, to taste. Place Wahoo on plate a spoon sauce over fish. 

Manhattan Oyster Chowder | The Sportsman’s Table

Ed Dombrowski of Lee’s Farmers Market in Murrells Inlet SC shows Bob how he makes his Manhattan style Oyster Chowder.

Lee’s Farmers Market

Manhattan Oyster Chowder

Serves 4

Ingredients

  • 2 dozen oysters, shucked with liquor reserved
  • 2 slices bacon, diced
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 1/2 red bell pepper, diced
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • Dash red pepper flakes
  • 1 bay leaf
  • 1 teaspoon fresh thyme
  • 114.1 ounce can Pomi chopped tomatoes
  • 1 cup chicken stock
  • 2 Yukon gold potatoes, peeled and diced
  • 2 tablespoons fresh parsley

Procedure:

In a medium sized Dutch oven, cook bacon over
medium heat until fat is rendered and bacon is crisp.
Remove bacon from pot and reserve. Add onion,
celery, red bell pepper and carrots and sauté until the
onion and celery are tender, about 10 minutes. Add
garlic and sauté until fragrant, about 1 minute. Deglaze
pot with white wine. Add red pepper flakes, bay leaf,
thyme, Pomi tomatoes, chicken stock and potatoes.

Strain oysters with a fine mesh sieve to ensure there
are no shell fragments. Add oyster liquor to the soup
(about 1/2 cup), but don’t add oysters yet. Simmer
soup until potatoes and carrots are tender, about 45
minutes. Add oysters and parsley and simmer until the
oysters begin to curl, about 2 to 3 minutes. Add bacon
bits and serve immediately.