Tag Archives: seafood

Seared Salmon over Lentils | The Sportsman’s Table

Chef Tom Mullally creates a dish with fresh Faroe Island Salmon.

International Culinary Institute of Myrtle Beach

Seared Salmon over Lentils with Fresh Lemon

2 Portions

Ingredients

2 – 5/6 oz each, Salmon Fillets
½ Cup Raw Lentils
1 Quart Vegetable Stock
2 Portions of your Favorite Vegetables
1 Lemon

Procedure:

Take 2 Raw Salmon Fillets and Lightly Season both sides with Salt and Pepper. Pre-Heat in a Non-Stick Sauté Pan on Medium High Heat and add a Splash of Salad or Vegetable oil to the Pan.

Gently Place the Salmon on the Hot oil and sear Both Sides until Golden Brown. Now Place the Salmon in a 400 degree oven for 5-8 Minutes, depending on the thickness of the Fish.

Boil Lentils in about 2 Cups of Vegetable Stock for About 15 minutes until Tender. Strain and Reheat in Whole Butter and Season to Taste

Use the Leftover Vegetable Stock to Blanch your Favorite Fresh Vegetables in. Strain and Reheat in Whole Butter, Season to Taste

Place a small pile of Cooked Lentils in Center of Plate

Place Salmon on Top of Lentils and Squeeze Fresh Lemon Juice over the Fish. Garnish with Fresh Vegetables around the Fish.

Bon Appetit! Enjoy this Healthy Dish!

Local Sea Bass | The Sportsman’s Table

Executive Chef Tom Mullally demonstrates a local Sea Bass dish.

Seared Fresh Local Flounder with Spinach Mousse Over Basmati Rice with Vegetables and Tomato Sauce

(2 Portions)

Ingredients

2 – 5/6 oz Flounder
1 – 12 oz Bag of Spinach
1 Cup of Cooked Rice
1 Cup of your Favorite Cooked Vegetables
½ Cup Tomato Sauce
Parmesan Cheese

Procedure:

*Spinach Mousse is Optional – Take 3-4 oz of Raw Flounder and trim excess and dice medium. Sauté 8 ozs of Raw Spinach in Oil or Butter over Medium Heat until cooked. (wilted, about 1-2 minutes) Cool Spinach and Chop Fine. Add Diced Flounder, trim, the cooked Spinach. One Egg Yolk, and 1 oz of Heavy Cream to a Cuisinart and Puree. Season to Taste. You just made a Spinach Mousse with Flounder trim.

Lightly Season Raw Pieces of Flounder. Place Spinach Mousse over Flounder Fillet, then place a piece of Flounder over the Spinach Mousse so the Mousse, is in between 2 pieces of Flounder. Now Lightly Brown both sides of Flounder searing in oil over Medium-High heat. Then Place in a 400-degree oven for 10-12 minutes.

Place the left over Spinach, cooked, in the Center of the Plate. Now add Your cooked rice and vegetables to Garnish. Place the cooked Flounder over the Spinach Bed. Add Dollops of Tomato Sauce to the Dish and garnish the flounder with Parmesan and Scallions or Parsley.

Enjoy!

Barbeque Shrimp | The Sportsman’s Table

Chef Ed Dombrowski from Lee’s Farmers Market shares a delicious twist on classic barbecue shrimp. Learn how to make a New Orleans-style barbecue shrimp bruschetta with a rich, garlicky lemon sauce, not your usual tomato-based barbecue. Perfect as an appetizer, this recipe combines plump shrimp, vibrant herbs, and a zesty sauce served on crispy ciabatta with herb cheese and fresh veggies.

Blackened Triggerfish Alfredo | The Sportsman’s Table

Chef Henry Ford, owner of Seven Seas Seafood in Murrells Inlet, shares his recipe for Blackened Triggerfish Alfredo: fresh local triggerfish, coated generously with blackening seasoning, crisped to perfection in a hot skillet, finished with a squeeze of lemon, and served over fettuccine covered in a homemade Parmesan Alfredo sauce.

Seven Seas Seafood

Shrimp & Grits Canape | The Sportsman’s Table

A new take on shrimp and grits as a appetizer.
Chef Dante Passeri of Passeribilities Catering in Myrtle Beach prepares Shrimp and Grits Canapes. This dish is described as a classical French appetizer with a Southern twist. The preparation involves frying stone-ground grits until golden brown to form the base of the canapes [01:05], searing jumbo shrimp seasoned with Cajun spices [02:41], and then assembling the dish by placing the shrimp on the grit cakes, which are brushed with hot honey [03:42]. The canapes are garnished with bias-cut scallions [04:27].

Passeribilities Catering

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.

Grouper & Grits | The Sportsman’s Table

Executive Chef Walter Smith from Walters on the Waterway in Murrells Inlet prepares a mouth-watering grouper dish served over creamy grits. Watch step-by-step instructions on creating a savory sauce with shrimp, onions, and roasted red peppers.

Walters on the Waterway

STONE-GROUND GRITS

Ingredients

1/2 cup yellow stone-ground grits
1 ½ cups half-n-half
1 ½ cups chicken stock
2-4 tablespoons unsalted butter plus more for individual bowls if desired
1 teaspoon salt
black pepper

STONE GROUND GRITS INSTRUCTIONS

In a large pot add half-n-half, water, butter, salt, and pepper

Bring to boil over medium heat. (Watch it carefully, it can bubble over quick)

Gradually add grits into the pot, whisking constantly.

Let boil for two minutes, whisking constantly.

Reduce heat, cover, and simmer until grits are creamy in texture being sure to whisk frequently during cooking. Stone-Ground grits are very unique and can vary greatly from brands. Some can take 20-60 minutes to fully cook.

If grits are too thick, stir in more half n half or water. If grits are too thin let them cook uncovered until thickened or remove from heat and allow to thicken.

ROASTED RED PEPPER CREAM SAUCE

1 16oz. jar roasted red peppers
2 Tbsp butter
4 cloves garlic
1 red onion
1/2 cup heavy cream
½ cup Sauvignon Blanc
3 ounces prosciutto
1 ½ pounds shrimp – peeled and deveined

Heat a pan with butter at medium high heat.

Once hot add 1 diced red onion. Cook until the onions are translucent but not yet brown, add garlic.

Add wine to the pan.

After 1 minute add the drained roasted red peppers.

Allow the sauce to come back to a simmer for 2 minutes before adding shrimp. Add shrimp and cook for 2 more minutes before turning the heat down to meduim and adding diced prosciutto.

Let the sauce simmer for 2 minutes.

Add the heavy cream to the skillet, stir until the sauce returns to a simmer.

GROUPER PREPARATION

6 ounce portions of Grouper
4 ounces Fresh Parsley diced

EGG WASH

Beat 1 large egg and 1 tablespoon of milk in a small bowl with a fork until well combined.

1 cup House Autry Seafood Breading.

Toss Grouper in breading. Dip in egg wash and return to breading, coating thoroughly.

Heat 2 ounces olive oil on medium high heat. Add Grouper and cook approximately 2 minutes each side until browned.

PRESENTATION

Scoop of grits in center of plate. Place grouper on top. Cover with Sauce. Garnish with fresh parsley.

Snapper & Shrimp | The Sportsman’s Table

Executive Chef Roy Green from Pawleys Tap House and Grill, showcases a delicious recipe using locally sourced snapper and South Carolina shrimp. Chef Green prepares a beautifully plated dish with Cajun cream sauce, offering viewers culinary inspiration while emphasizing the importance of supporting local South Carolina farmers and certified products.

Pawleys Tap House & Grill

Seared Wahoo | The Sportsman’s Table

Chef Tom Mullally showcases a mouthwatering recipe featuring seared local Wahoo, Carolina rice, and vibrant local vegetables. Topped with a unique roasted sweet red pepper cashew sauce, this beautifully plated dish celebrates fresh, regional ingredients.

Shrimp Cakes | The Sportsman’s Table

Chef Tom Mullally, owner of Strand Catering, introduces his innovative recipe for shrimp cakes—a unique twist on the classic crab cake. Made with local shrimp, lightly processed for texture, and breaded for a perfect crunch, the shrimp cakes are paired with Carolina rice, fresh local vegetables, and a Green Goddess dressing bursting with herbs and citrus.

Shrimp Cakes

Yields: 4 servings Prep time: 20 minutes Cook time: 10 minutes

Ingredients:

1 pound fresh, local shrimp, peeled and deveined
1/4 cup mayonnaise
1/4 cup bread crumbs
1 egg white
1/4 cup finely chopped shallots
2 cloves garlic, minced
1 tablespoon fresh lemon juice
Salt and pepper to taste
Vegetable oil for frying

Instructions:

Prepare the shrimp: Roughly chop the shrimp in a food processor.
Combine ingredients: In a large bowl, combine the chopped shrimp, mayonnaise, bread crumbs, egg white, shallots, garlic, lemon juice, salt, and pepper. Mix well until all ingredients are evenly distributed.
Form patties: Shape the mixture into four equal-sized patties.
Cook the shrimp cakes: Heat a large skillet over medium heat with about 1/4 inch of vegetable oil. Carefully place the shrimp cakes in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
Serve: Remove the shrimp cakes from the skillet and drain on paper towels. Serve immediately with your favorite sides, such as Carolina rice, fresh vegetables, and Green Goddess dressing.

Tips:

For extra flavor, add a pinch of cayenne pepper or a dash of hot sauce to the shrimp cake mixture.
To make these shrimp cakes ahead of time, form the patties and refrigerate them for up to 24 hours.
Serve these shrimp cakes with a side of your favorite dipping sauce, such as cocktail sauce or tartar sauce.

Enjoy!