Tag Archives: seafood

Salsa Y Limon Shrimp Ceviche | The Sportsman’s Table

Joining Bob at the City Center Market in Florence, South Carolina are co-owners of Salsa y Limon Restaurant, Charlie Cuevas and Israel Morales. They’re serving up an authentic Mexican dish, Shrimp Ceviche.

Salsa Y Limon, Florence SC

Ceviche: (serves 4)

  • 1 medium onion, diced
  • 2 tomatoes, diced
  • 1 jalapeno pepper, diced
  • 4 limes (for juicing)
  • 1 bunch of cilantro, chopped
  • 1 lb of cooked, chopped shrimp
  • 1 avocado, sliced
  • Salt to taste

Begin by cleaning and boiling your shrimp in lightly salted water for 2-3 minutes. Once the shrimp have fully cooked, put them in an ice water bath to cool them. Once they are cool to the touch, chop them into large pieces and set aside.

Combine the onion, tomatoes, jalapeno, and cilantro by mixing together in a bowl. Once combined, stir in the chopped shrimp and then add the lime juice. Salt to taste. Serve with sliced avocado on top of tostados or eat with tortilla chips.

Pecan Shrimp | The Sportsman’s Table

Victors Restaurant

BREADING

  • TOASTED PECANS  2 CUP
  • PANKO BREADCRUMBS  2 CUP
  • CAYENNE   ½ TSP
  • PAPRIKA 1 TSP
  • SALT  1 TSP

Place all ingredients in a food processor and blend well.
If the mixture is too moist add more Panko a little at a time.
Store in an airtight container until ready to use.

FRIED PECAN SHRIMP

  • FLOUR   1 CUP
  • BUTTERMILK   1 CUP
  • PECAN BREDDING  1 CUP
  • SHRIMP (PEELED TAIL ON)   24 EACH
  • CANOLA OIL   2 CUP

Heat the oil in a heavy bottomed skillet until it just starts to smoke.
Dredge the shrimp (one at a time) in the flour, then dip in the buttermilk, and then dredge in the pecan breading.
Once all the shrimp are breaded, carefully add half of them to the hot oil.
Fry the shrimp on both sides until the breading is a deep golden brown.
Remove the shrimp to a towel lined plate and then cook the second half.

Catfish Tacos | The Sportsman’s Table

Jermaine Alston of Deck 383 is showing off a Purr-fect dish, Catfish Tacos!

Blackened Fish Tacos Recipe

Chef Jermaine Alston, Deck 383

Ingredients:

  • 6 oz. catfish (3 pieces)
  • 3 Flour tortillas
  • 2 oz. blackening seasoning
  • 6 oz. Asian slaw ( 2 oz. per taco)
  • 3 oz. Pico de Gallo ( 1 oz. per taco)
  • 3 oz. purple cabbage ( 1 oz. per taco)
  • Cilantro Lime Aioli
  • ¼ cup oil

Asian Slaw Ingredients:                                            

  • Cabbage
  • Red onion
  • Green Onion:
  • Shredded carrots
  • Roasted red peppers
  • Sesame oil
  • Red Wine vinegar
  • Sugar
  • Black sesame seeds
  • Salt and Pepper

Pico Ingredients:

  • Diced tomatoes
  • Red onion
  • Minced garlic
  • Cilantro
  • Green onions
  • Diced jalapeños
  • Lime juice
  • Salt and Pepper

Cilantro Lime Aioli Ingredients:

  • Mayonnaise
  • Lime juice
  • Cilantro
  • Salt and pepper

Directions:  Coat catfish with blackening seasoning.  Heat oil in frying pan.  When oil is hot enough, add blackened catfish to the pan.  Flip catfish and put in oven, on 350 degrees, for about 3-5 minutes.  While catfish is cooking, warm tortillas in the oven for about 2 minutes.  Bring catfish and tortillas out of the oven and plate fish onto tortillas.  Top with slaw, pico, purple cabbage and, finally, the cilantro lime aioli.

Seared Snapper Recipe | The Sportsman’s Table

Seared Snapper “Francaise” Over Rice With Farm Fresh Vegetables

Tom Mullally – 2 Portion Yield

Procedure:

Take two – 6-7 ounce snapper fillets and lightly season both sides with salt & pepper. Lightly dredge raw snapper in ap flour, then egg wash, then in hot oil on medium high heat. Add snapper to the oil until you get a nice golden brown on both sides.

Finish snapper fillets in a 400 degree oven for 5-10 minutes until cooked and flaky.

Cook about ¾ Cup of your favorite raw rice until fluffy, about 25 minutes

Cook about 2 cups total of your favorite mixed vegetables. Reheat the vegetables in melted whole butter over medium-low heat. Season to taste.

Lastly, squeeze some fresh lemon over the fish to complete the dish.