Tag Archives: seafood

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.

Lee's Farmers Market
International Culinary Institute of Myrtle Beach
Certified South Carolina
Certified South Carolina

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

International Culinary Institute of Myrtle Beach
Certified South Carolina
Certified South Carolina

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

International Culinary Institute of Myrtle Beach
Certified South Carolina
Certified South Carolina

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.

International Culinary Institute of Myrtle Beach
Certified South Carolina
Certified South Carolina

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.

International Culinary Institute of Myrtle Beach
Certified South Carolina
Certified South Carolina

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:

  1. Prepare the shrimp: Roughly chop the shrimp in a food processor.
  2. 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.
  3. Form patties: Shape the mixture into four equal-sized patties.
  4. 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.
  5. 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!

Amberjack Filet with Asparagus | The Sportsman’s Table

ICI Graduate Spencer Williams of the Hook & Barrel Restaurant in Myrtle Beach SC cooks up a special Amberjack and Asparagus recipe. https://hookandbarrelrestaurant.com/

Hook & Barrel Restaurant, Myrtle Beach SC

International Culinary Institute of Myrtle Beach
Certified South Carolina
Certified South Carolina

Parmesan Crusted Grouper | The Sportsman’s Table

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

Lee's Farmers Market
International Culinary Institute of Myrtle Beach
Certified South Carolina
Certified South Carolina

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:

  1. Preheat oven to 400.
  2. Mix together your Parmesan, panko, parsley, and salt. 3. Season your grouper with salt, pepper, and garlic. Brush mayo across the top of fish
  3. 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:

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