Hot Tomato Restaurant | Bob Redfern's Outdoor Magazine TV Series

Special guest chef Sean Baxter from the Hot Tomato Restaurant in Myrtle Beach has a great shrimp salad recipe.

Hot Tomato Restaurant

SC Certified Grown

Shrimp Panzanella Salad

Serves 4 People

Ingredients:

1 Loaf Diced & Toasted Italian Bread
½ Pint Grape Tomatoes
1 Large Cucumber
½ Red Onion (Sliced)
½ lb Grilled Zucchini (Sliced)
½ lb Grilled Squash (Sliced)
1 Head Romaine Lettuce (Chopped)
16oz Grilled Shrimp (Cleaned)
1/3 Cup Red Wine Vinegar
2/3 Cup Extra Virgin Olive Oil
½ Cup Diced Mozzarella Cheese
5 Large Basil Leaves (Chopped)
Salt & Pepper to Taste

Method:

Combine All Ingredients in Large Mixing Bowl. Add oil and vinegar. Mix well. Serve.

Full Transcript

[music]
[Narrator] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina, or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
[Bob] Well folks, welcome to the Sportsman’s Table this week. I’ve got a special guest chef it’s Sean Baxter from the Hot Tomato Restaurant down in Myrtle Beach South Carolina and he’s got a great shrimp recipe and a salad. Sean, man, it’s great to have you as a guest
[Sean] Yes, my pleasure.
[Bob] Well, tell us what you’re going to be cooking here, for us.
[Sean] We going to be doing some local shrimp. (Okay.) We’re going to sear them off with a little herb, salt, pepper (Okay.) Make sure your oil is nice and hot. Right. A little butter in there. Will also give you a little more color.
[Bob] Now how long do we sear these for?
[Sean] Ah, till they’re firm. (Till they’re firm, okay. Alright) Then we’re gonna go ahead and we’re gonna make a Panzanella salad, which is a roasted bread salad. Okay And grilled vegetables, (Awesome.) and shrimp. (All right.) So, we have our Romaine cut here.
[Bob] Right, yeah, what can I do to help here?
[Sean] You can ah, we’re just gonna throw this all in with that. (Oh wow!) Fresh vegetables roasted pepper, (Yeah.) Zucchini squash, some heirloom grape tomatoes,
[Bob] Goodness! All certified South Carolina this is awesome!
[Sean] You can get all of this at Lee’s Farms.
[Bob] Okay, now is this something you serve up at the Hot Tomato in Myrtle Beach?
[Sean] Ah, we run it at the special Ok. If you request then we can definitely make it. (I got you.) Put a little basil, fresh mozzarella,
[Bob] Mm-hmm. Oh!
[Sean] Olive oil, (got have a little oil!) there we go. Splash of red wine vinegar.
[Bob] Well, you know salads go great for outside eating. (Yeah.) All this great outside eating we got here Deck 383, man, I can’t wait!
[Sean] A little salt and pepper and oregano doesn’t hurt either.
[Bob] Oh yeah! There you go! Anyway, so. Oh yeah, got the magic flip. All the chef’s got a flip, all right?
[Sean] Shrimp are almost ready.
[Bob] Hey folks, you want a copy of Shawn’s recipe, just log on to Bob Redfern .com and it’ll be right there okay.
[Sean] You want to get in. And Okay Bob we are ready, put the shrimp on the plate. Oh wow! You see those how nice they are. Their color. Oh yeah! Hmm, gosh!
[Bob] It don’t get no better than… Certified SC grown shrimp right from the sea here. Hmm, yes sir! That is, that is absolutely fantastic! Sean, man, and there you have it huh? The shrimp salad. Wow, you did a great job today.
[Sean] Thank you.
[Bob] Folks are gonna, they’re gonna love to have that during the hot weather or winter weather or whatever. Thanks for being our guest on the show today. And folks right here, from Deck 383 restaurant in beautiful Murrells Inlet, we’ve got another edition to the Sportsman’s table coming your way, but remember buy and eat local Certified SC grown .com Log on to see what’s fresh on your menu. We’ll see you right back here again next week on another edition of the Sportsman’s table.
[Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products. It’s a matter of taste.

Dijon Herb Encrusted Wreck Fish

Serves 2 People

Ingredients:

2 – 8oz Pcs Cleaned Wreck Fish

2 Tbs Dijon Mustard

1 Cup Fresh Herb (Minced Thyme, Sage, Oregano, Parsley)

1 Cup Bread Crumbs

2 Cups Vegetable Risotto

¼ Cup Balsamic Reduction

Method

Coat fish in thin later of mustard. Combine herbs and breadcrumbs. Mix in bowl. Encrust fish. over coated fish. In sauté pan heat 1 Tbs oil. When hot, place fish down until brown. Flip and bake at 400° for 8 min. Remove from oven and serve over risotto. Finish with balsamic glaze drizzle.

Full Transcript

The Sportsman’s Table is brought to you by The South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
Folks, welcome to this edition of the Sportsman’s Table this week and my guest chef is Sean Baxter from the Hot Tomato Restaurant, downtown Myrtle Beach and he’s right here at Deck 383 in Murrells Inlet and he’s gonna put a really great fish dish together for us. Okay, Sean, I’m all about this fish. Tell me about this one.
So this is one of our local fish. It’s a wreckfish. It’s a deepwater fish. It gets its name from bein’ caught in the wrecks off the Charleston bump.
[Bob] I gotcha.
[Sean] So what I’m doin’ is I’m gonna do a dijon and herb gritona topping. Now gritona is just simply bread crumbs and herbs mixed together.
I gotcha.
[Sean] Ritz crackers works, whatever you like to use to put a little crunch on top of your stuff.
It’s all some of that secret chef recipe stuff, huh?
You wanna put a little dijon on it, like a little spicy dijon, then you put your bread crumbs on.
[Bob] Oh, wow!
[Sean] Get it in the pan.
[Bob] Now is that olive oil you’re usin’ to cook it in?
[Sean] Yeah, you don’t have to use olive oil, you can use soy oil, canola oil, anything like that.
[Bob] I gotcha. And folks if you want a copy of Sean’s recipe, just log on to bobredfern.com and he’ll have it for ya right there. All right, Sean, the fish is lookin’ good and now we’re ready to plate.
Yep, we’re usin’ this risotta rice with grilled vegetables. We have some zucchini, squash, roasted peppers, couple grape tomatoes. Finish your risotto with Parmesan cheese, give it nice little creamy texture. We’re gonna take our fish, we’re gonna get it right on there.
[Bob] That smells great, Sean.
[Sean] I like to finish it with a little acid, so I’ll use the balsamic reduction.
[Bob] You guys come up with all these nifty little tricks. Not only does it make it look good, it makes it taste good.
Taste good, that’s what we’re shootin’ for mostly.
And there we have it. The humpfish outta Charleston, right there. Well, Sean, thank you my friend. It’s great to have you on as guest today and folks, listen, buy fresh, eat local, certifiedscgrown.com. Right here at Deck 383, another Sportsman’s Table is comin’ your way next week. Don’t miss it.
[Narrator] To find out more information on food that’s fresher and tastier go on-line. That’s certifiedscgrown.com. Buy certified South Carolina grown products. It’s a matter of taste.