Tag Archives: shrimp

Shrimp Boil & Grits | The Sportsman’s Table

Take the ingredients from a low country shrimp boil and incorporate them into a shrimp and grits recipe. Chef Ed Dombrowski of Lee’s Farmers Market in Murrells Inlet has the details.

Lee's Farmers Market
Certified South Carolina

Shrimp Boil and Grits

Ed Dombrowski


  • 2 garlic cloves (minced)
  • 1 shallots ( minced)
  • 1 cup diced Andouille Sausage
  • 1/2 cup mixed colored peppers
  • 1 corn (off the cob)
  • 6 small potatoes (already boiled) cut into quarters
  • 1/2 cup white wine
  • 4 tbl butter
  • 1 lb shrimp
  • 1 tbl Boil seasoning
  • 1 lemon
  • 3 tbl oil


1. Heat oil in pan, add garlic and shollots. Cook for 2 mins.

2. Add Andouille sausage and peppers. Cook for 2 mins stirring everything.

3. Add corn, potatoes, wine and boil seasoning. Stir ingredients.

4. Add butter, when melted add shrimp. Cook for 1 minute on each side, stir to coat everything. Squeeze lemon into pan.

5. Place your grits on plate or bowl, spoon  it onto your grits and add any other ingredients like bacon or okra.

Serves 2

Shrimp with Grit Cakes | The Sportsman’s Table

Local Carolina Shrimp Over Scallion Polenta Cake Topped With Blackberry Bacon Jam

Shaun Baxter – Chef/Owner of Heirloom Bistro in Myrtle Beach, SC

Yields 4 portions


  • 1 pound bacon
  • 1 tablespoon butter
  • 1 onion
  • ¼ cup brown sugar
  • 1 tablespoon apple cider
  • vinegar
  • ¼ cup honey
  • 2 pints of blackberry
  • ¼ cup water
  • salt and pepper to taste
  • 4 cups of water
  • 2 cup polenta
  • 1 bundle of scallions



  1. Dice bacon and sauté until crispy golden brown
  2. Remove bacon grease and add diced onion and sauté until tender
  3. Add honey, brown sugar, and blackberries. Cook until thick and gooey
  4. Add water and cook until dry
  5. Take ¾ of jam and purée until smooth then move to mixing bowl and add in the remaining ¼ of jam and fold together


  1. Prepare grits the night before
  2. Bring 4 cups of water to a boil and add in 2 cups of polenta and stir constantly
  3. Cook for 20 minutes until polenta is firm
  4. add in scallions stir, then spread out on sheet tray and cool overnight
  5. Cut into desired shaped dust with flour and fry in a scorching hot pan with oil


  1. Peel and devein shrimp
  2. Throw in pan with hot oil and cook until plump and firm.

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.