Tag Archives: recipes

Shrimp Quiche | The Sportsman’s Table

Blanche Weathers shows Bob how she makes her Shrimp Quiche.

Gruyere and Shrimp Quiche

by Blanche Weathers


  • 1 unbaked 9” deep dish pie crust
  • 1 pound shrimp, peeled and cooked
  • 4 ounces Swiss cheese, shredded
  • 6 ounces Gruyere cheese, shredded
  • 1 tablespoon flour
  • 3 eggs
  • 1 cup light cream
  • Salt, pepper, dry mustard, Worcestershire, and hot sauce to taste.


Preheat oven 400 degrees. Cut shrimp into small pieces. Mix cheese and flour in a bowl. Spread ¾ of this cheese mixture in pie shell. Add shrimp to pie shell. Mix eggs, cream and all seasonings and pour over shrimp. Top with remaining cheese and bake 400 degrees for 15 minutes. Reduce heat to 325 degrees and bake 40 minutes longer until pie sets. Let stand 10 minutes.

Blue on Bleu Appetizer | The Sportsman’s Table


Bleu on Blue Appetizer

Rosemary Cheese Ball with Fig Sweet Onion + Rosemary Jam


  • 4 oz. Cheddar cheese (grated)
  • 8 oz. softened cream cheese
  • 1 tsp. Black Pepper
  • 2 tsp. Honey
  • Fresh rosemary, chopped (about 2 Tbsp.)


Mix all ingredients together. Shape into a ball; chill. Top with Sallie’s Greatest Fig Sweet Onion + Rosemary jam and serve!

Mustard Fried Venison | The Sportsman’s Table

Mustard Fried Venison

By: Ansley Turnblad


  • Venison cube steak (4-6 pieces)
  • 1/2 cup yellow mustard
  • 3 cups of Adluh all-purpose flour
  • Peanut oil
  • Salt and Pepper 
  • Deep Fryer


Marinate venison, vinegar, mustard, and pepper in the refrigerator 4-6 hours in an airtight container. 

Add oil to deep fryer and preheat to 375 degrees.

When oil is ready, remove venison from marinade and dredge individual pieces in flour until thoroughly coated.

Gently submerge 2 pieces of venison in deep fryer and cook for 3-4 minutes or until golden brown. 

Remove from oil and drain on paper towels.

Add salt to taste and Enjoy!

Certified SC Grown Fried Peanuts

Certified SC Grown Fried Peanuts

By: Blanche Weathers


  • Deep fryer
  • Peanut oil
  • 4 cups Certified SC Grown raw shelled peanuts
  • Sea salt
  • Newspaper/Paper towels


Heat oil in a deep fryer to 375 degrees F.

Cook peanuts in preheated oil until fragrant and hot, about 3-4 minutes. Transfer to paper-towel (or newspaper) lined plates to drain. Season peanuts with sea salt. Store in airtight container.

Shrimp Appetizer | The Sportsman’s Table

Veteran Sportsman’s Table Chef, Tom Mullally serves up his delicious, eye catching (pun intended) Sautéed Shrimp over Field Peas with Grilled Corn off the Cob, Warm Crispy Bacon, And Sweet Corn Sauce.

Sautéed Shrimp over Field Peas with Grilled Corn off the Cob, Warm Crispy Bacon, And Sweet Corn Sauce

Corn Sauce

Shuck Corn, Then cut the Cob into one inch pieces.  Take half of a yellow onion and cut into one inch pieces.  Put corn cob & onions in a medium pot with 4 cups of water and simmer over medium-low heat for 75-90 minutes in order to create a corn stock.  Strain corn stock and add ½ cup of heavy cream.  Reduce until it naturally thickens over medium-low heat and season to taste.

Grilled Corn off the Cob

Shuck 1 ear of corn and blanch in lightly salted water for 20 minutes over medium-low heat.  Then place on a grill to char each side.  Then shuck long strips off the cob.  Reheat in melted whole butter and season to taste.

Warm Crispy Bacon

Place 3 pieces of raw bacon in a 400 degree oven for 10-15 minutes until crispy.

Field Peas

Take one cup of fresh field peas and blanch in lightly salted water for 20-25 minutes until soft.  Strain, cool, and reheat in melted whole butter and season to taste


Take 9-10 pieces of peeled and deveined medium shrimp and sauté in 1 ounce of oil and 1 ounce of whole butter over medium-high heat with 1 TBSP minced shallot or onion, and 1 TSP minced garlic.  Season to taste and cook for 3-4 minutes


Place warmed field peas on the plate first.  Then garnish with grilled corn and crispy bacon.  How shingle the shrimp on top of peas, corn and bacon.  Now lace the completed dish with corn sauce.

Carolina Snapper | The Sportsman’s Table

Pan Seared Snapper


  • 3 Tablespoons clarified butter
  • 2 (5 to 6 ounce ) pieces fresh, boneless skinless snapper


Season both sides of the fish with salt and pepper. Sear bone side of the snapper first, over medium heat, until golden brown, about 2 minutes. Turn fish over, complete the searing process. Finish in oven at 400 degrees until fish is flaky and cooked thru, 4-6 minutes, depending on the thickness of the fish.