ICI student chef Lacie Rogers shows Bob a Blackened Shrimp and Grits recipe.
Tag Archives: shrimp
Shrimp Salad | The Sportsman’s Table
You’ve had chicken salad, tuna salad but now you can impress your friends and family with shrimp salad. Eaten alone or fixed as a sandwich.
Skeeter’s Shrimp Salad
Ingredients
- For the Shrimp:
1 lb fresh South Carolina shrimp (peeled and deveined)
2 tablespoons olive oil
1 teaspoon lemongrass
1 teaspoon Old Bay seasoning
1 tablespoon fresh parsley (chopped) - For the Dressing:
3 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1 teaspoon lemon zest
1 tablespoon honey
3 tablespoons avocado oil (or oil of choice)
1 teaspoon fresh dill - For the Salad:
1 cucumber (chopped)
1 cup mixed bell peppers (variety of colors, chopped)
½ cup red onion (finely sliced)
1 teaspoon fresh dill (chopped)
Salt and pepper (to taste)
Bibb lettuce leaves (optional, for serving)
Sliced tomatoes (optional, for serving)
Sweet buns (optional, for shrimp salad sandwiches)
Procedure:
Step 1: Prepare the Shrimp
- Heat olive oil in a pan over medium-high heat.
- Add the shrimp to the pan and sauté for 1.5–2 minutes per side until they turn reddish and curl up slightly.
- Sprinkle with lemongrass, Old Bay seasoning, and fresh parsley. Toss to coat evenly.
- Remove shrimp from heat and let them cool. Once cooled, chop into bite-sized pieces.
Step 2: Make the Dressing
- In a blender, combine lime juice, lemon juice, apple cider vinegar, lemon zest, honey, avocado oil, and fresh dill.
- Blend until smooth and creamy.
Step 3: Assemble the Salad
- In a large bowl, combine the chopped cucumber, mixed bell peppers, and red onion.
- Add the bite-sized shrimp pieces to the bowl.
- Sprinkle with fresh dill, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to coat. Use enough dressing to lightly coat the salad—don’t oversaturate.
Step 4: Chill and Serve
- Refrigerate the salad for at least 1 hour to allow the flavors to meld.
- Serve in one of the following ways:
- Option 1: Over a bed of Bibb lettuce with sliced tomatoes.
- Option 2: As a shrimp salad sandwich on a sweet bun with lettuce and tomato.
Chef’s Tip: The salad is best when chilled for an hour to allow all the flavors to combine. Enjoy Skeeter’s Shrimp Salad—it’s fresh, flavorful, and perfect for any occasion!
Shrimp & Brussel Sprouts | The Sportsman’s Table
Executive Chef Jackie Hubschman of “Georgetown Corner Tavern” shares a shrimp and brussel sprouts recipe.
Shrimp and Grits and Collards | The Sportsman’s Table
ICI student prepares a shrimp and grits recipe with collard greens.
Twisted Shrimp & Grits | The Sportsman’s Table
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.
Shrimp Boil and Grits
Ed Dombrowski
Ingredients
- 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
Procedure:
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
Spicy Shrimp & Grits | The Sportsman’s Table
Chef Brittany Lee of Lee’s Farmers Market in Murrells Inlet shows Bob a spicy shrimp and grits recipe.
Blackened Tile Fish & Shrimp |The Sportsman’s Table
Blackened tile fish & shrimp served over pimento cheese grits.
Shrimp Scampi | The Sportsman’s Table
Student Chef Kate Perdue prepares Shrimp Scampi with Roasted Sweet Red Peppers and heirloom Grape Tomatoes.