Tag Archives: Olive Oil

Shrimp & Avocado Pizza w/Low Country Habanero & Lime Olive Oil | The Sportsman’s Table

Rebel Pie Restaurant


  • 1 – 10oz pizza crust
  • 2- Tablespoons Habanero/Lime Olive oil (Lowcountry Olive Oil)
  • ¼ cup diced red onion
  • ½ cup chopped fresh tomato
  • 10-12 Large local shrimp
  • ½ Fresh Avocado
  • Chopped fresh cilantro for garnish


Stretch pizza dough to approximately 12 inches.

Spread Habanero/Lime olive oil on dough. Leave ½ inch ring around edge.

Sprinkle onions, tomatoes, and shrimp evenly on dough.

Cook pizza until desired doneness. (varies depending on the oven).

When pizza through baking, place fresh avocado slices on top and garnish with chopped cilantro.

Serve immediately.

Seared Blacktip Tuna and Shrimp – Chef Tom Mullally

Here’s a fantastic shrimp and tuna recipe from Chef Tom Mullally!


Seared Blacktip Tuna and U10 Shrimp

over Petite Pasta  with Fresh Corn Relish

(yields 2 portions)



2 – 6 oz Tuna Filets                      * 1/2 cup of uncooked petite pasta

6 – Large Shrimp                          * Boil pasta in lightly salted water

1 – medium Shallot-minced                    until cooked, about 5-7 minutes

1 – small Garlic Clove-minced    * season cooked pasta with salt &

1 oz Olive Oil or Salad Oil             pepper to taste


Fresh Corn Relish

2 ears of corn on the cob, shucked then roasted or boiled until soft

1/2 Roma Tomato, diced small

1 Tb minced Shallot or Red Onion

1 Tb diced Scallion


*Season Tuna and Shrimp with salt and pepper then sear in Olive Oil

  over medium-high heat, adding minced garlic and shallots

  ** Cook good grade of Tuna – rare to medium rare ( suggested )

Combine all 4 ingredients for the corn relish, saute over medium

   heat with melted whole butter.  Season to taste.


To complete the dish, spoon cooked pasta on the plate first, then

  place Tuna and Shrimp down next to pasta.  Spoon the Corn Relish

  over the seafood then garnish dish with your favorite vegetables.




Bon Appetite !!!