Tag Archives: Lee’s Farmers Market

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.

International Culinary Institute of Myrtle Beach

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.

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.

Parmesan Crusted Grouper | The Sportsman’s Table

Chef Brittany Lee of Lee’s Farmers Market cooks up a Parmesan Crusted Grouper dish.

Parmesan Crusted Grouper with Tomato Basil Beurre Blanc

Brittany Lee – Lee’s Farmers Market

FOR THE CRUST:

1/2 cup Parmesan • 1/2 cup panko bread crumbs
2 T fresh parsley finely chopped
Pinch of salt
FOR THE FISH:
Pinch of Salt, pepper, garlic • 2 T mayonnaise

Procedure:

Preheat oven to 400.
Mix together your Parmesan, panko, parsley, and salt. 3. Season your grouper with salt, pepper, and garlic. Brush mayo across the top of fish
Coat fish in your Parmesan breading 5. Place in preheated oven for 12-15 minutes, or until fish is flaky.
While the grouper is in the oven, prepare your sauce.

FOR THE BUERRE BLANC:

1/2 cup butter, cubed • 1 shallot, finely chopped
1/2 cup dry white wine • 1/4 cup white wine vinegar
Juice of 1 lemon
1/4 cup heavy cream
1 T basil chiffonade
1 T tomato diced

Procedure:

Melt 1 T of the butter in a saucepan
Add shallot and cook 2 minutes, until translucent
Add wine, vinegar, and lemon juice. Bring to a simmer
Reduce temperature and add heavy cream. Allow sauce to slightly thicken, 2-3 minutes
Slowly add in remaining butter and continue to stir until it has been emulsified.
Stir in basil and tomato.
Serve immediately

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

Spicy Shrimp & Grits | The Sportsman’s Table

Chef Brittany Lee of Lee’s Farmers Market in Murrells Inlet shows Bob a spicy shrimp and grits recipe.

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.

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