Tag Archives: shrimp

Shrimp Appetizer | The Sportsman’s Table

Veteran Sportsman’s Table Chef, Tom Mullally serves up his delicious, eye catching (pun intended) Sautéed Shrimp over Field Peas with Grilled Corn off the Cob, Warm Crispy Bacon, And Sweet Corn Sauce.

Sautéed Shrimp over Field Peas with Grilled Corn off the Cob, Warm Crispy Bacon, And Sweet Corn Sauce

Corn Sauce

Shuck Corn, Then cut the Cob into one inch pieces.  Take half of a yellow onion and cut into one inch pieces.  Put corn cob & onions in a medium pot with 4 cups of water and simmer over medium-low heat for 75-90 minutes in order to create a corn stock.  Strain corn stock and add ½ cup of heavy cream.  Reduce until it naturally thickens over medium-low heat and season to taste.

Grilled Corn off the Cob

Shuck 1 ear of corn and blanch in lightly salted water for 20 minutes over medium-low heat.  Then place on a grill to char each side.  Then shuck long strips off the cob.  Reheat in melted whole butter and season to taste.

Warm Crispy Bacon

Place 3 pieces of raw bacon in a 400 degree oven for 10-15 minutes until crispy.

Field Peas

Take one cup of fresh field peas and blanch in lightly salted water for 20-25 minutes until soft.  Strain, cool, and reheat in melted whole butter and season to taste

Shrimp

Take 9-10 pieces of peeled and deveined medium shrimp and sauté in 1 ounce of oil and 1 ounce of whole butter over medium-high heat with 1 TBSP minced shallot or onion, and 1 TSP minced garlic.  Season to taste and cook for 3-4 minutes

Plating

Place warmed field peas on the plate first.  Then garnish with grilled corn and crispy bacon.  How shingle the shrimp on top of peas, corn and bacon.  Now lace the completed dish with corn sauce.

Shrimp & Avocado Toast | The Sportsman’s Table

Kenny Robertson of Lee’s Farmers Market in Murrells Inlet SC has a great Certified SC Shrimp recipe using Avocados.

Shrimp and Avocado Toast with Roasted Corn and Tomato 

  • 1 leaf Crusty Italian Bread (sliced)
  • ½ lb. Carolina Shrimp (Peeled and deveined)
  • 1 Large Hass Avocado
  • ¼ cup Red Onion (fine diced)
  • 1 ear Sweet Corn (shucked and boiled for 4 minutes)
  • 1 pint Cherry Tomatoes
  • 1 tbsp. Fresh Cilantro (chopped) *save a little for garnish
  • 1 tbsp. good Olive Oil
  • 1 Whole Lemon (juiced and divided in 2 equal parts)
  • 2 tbsp. White Wine
  • Salt and Pepper
  • Paprika

Turn burner on to medium-high. While pan is heating, toss shrimp in a little olive oil, add salt and pepper and paprika.  Toss shrimp in the hot pan and arrange so not touching each other.  Cook 1-2 minutes or until they are nicely seared (do not stir until the first side has good color). 

Deglace pan with white wine, remove from heat once wine has reduced.

In a bowl, mash the avocado, ½ the lemon juice and a ¼ tsp of salt and pepper together. Set aside in refrigerator. 

Char the corn on gas burner or with a torch.  Allow to cool and remove kernels from cob into a bowl.  Quarter the cherry tomatoes and add to the corn. Add red onion, cilantro, the other half of the lemon juice, tsp. olive oil and salt and pepper (to taste).  Chop the cooked shrimp and add to the mix. 

Toast your bread slices. 

Spread the avocado mixture on your toasts and add the shrimp, tomato, and corn salad on top.

Garnish with cilantro. Enjoy!

Shrimp of the Gods | The Sportsman’s Table

Chef Ed Dombrowski of Lee’s Farm in Murrells Inlet, South Carolina has a Greek Mediterranean dish he calls “Shrimp of the Gods!” Will Bob think it’s heavenly?

Mediterranean Shrimp aka Shrimp of the Gods

Serves 2

  • 1lb shrimp
  • 1 Tomato diced
  • 1 shallot diced
  • 3 cloves garlic minced 
  • 1 cup fresh spinach chopped
  • 1/2 cup greek olives
  • 1/2 cup feta cheese
  • 1/2 lemon
  • Olive oil
  •  3 tbl Butter
  • Fresh dill chopped
  • 1/4 tsp chili flakes
  • Salt and pepper to taste

Season shrimp with salt and peeper and set aside.   Preheat  a sauté pan on medium heat then add oil to cost pan. Add shallots and garlic sauté fir about 2 minutes, add tomatoes, olives and chili flakes stir and cook for 2 mins add shrimp and squeeze lemon cook until pink . Add spinach and cheese. Stir and cook for 1 minute. Transfer to plates and top with fresh dill. 

Serve with crusty bread

Fried Shrimp and Altman Farm & Mill Grits with Stewed Tomatoes | The Sportsman’s Table

Fried Shrimp and Altman Farm & Mill Grits with Stewed Tomatoes

  • 3 large tomatoes, diced
  • 1 medium onion, diced
  • 3-4 cloves of garlic, peeled and minced
  • 2 jalapenos, gutted and diced
  • 2 Tbs. butter
  • 1 tsp. salt & pepper
  • 1/3 c. white wine
  • 1/4c. water

In a preheated sauce pan, add butter then saute the onions, garlic, jalapenos, and cook down for about 10 minutes.  Add tomatoes, wine, and water.  Cover and simmer for 30 minutes – stirring occasionally.  Remove lid and reduce until thickened.

Altman Farm & Mill Grits should be prepared according to the package.

Use Altman Farm and Mill’s Fish Fry to batter 1lb. of head-off shrimp, peeled and deveined.  Fry the shrimp according to the directions on the package.

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.

Shrimp & Avocado Pizza w/Low Country Habanero & Lime Olive Oil | The Sportsman’s Table

Rebel Pie Restaurant

Ingredients

  • 1 – 10oz pizza crust
  • 2- Tablespoons Habanero/Lime Olive oil (Lowcountry Olive Oil)
  • ¼ cup diced red onion
  • ½ cup chopped fresh tomato
  • 10-12 Large local shrimp
  • ½ Fresh Avocado
  • Chopped fresh cilantro for garnish

Method

Stretch pizza dough to approximately 12 inches.

Spread Habanero/Lime olive oil on dough. Leave ½ inch ring around edge.

Sprinkle onions, tomatoes, and shrimp evenly on dough.

Cook pizza until desired doneness. (varies depending on the oven).

When pizza through baking, place fresh avocado slices on top and garnish with chopped cilantro.

Serve immediately.

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.

Shrimp Wrap | The Sportsman’s Table

Chef Jermaine down at Deck 383 is got one of his specials, a shrimp wrap. One of their summertime favorites

DECK GRILLED SHRIMP WRAP

Chef Jermaine Alston, Deck 383

Ingredients:

  • 12 inch tortilla
  • 1 cup of fresh spinach
  • 10 21-25 sized shrimp (peeled and deveined)
  • ½ avocado (diced)
  • 4 oz. of diced tomatoes

Deck Sauce

  • ½ cup mayonnaise
  • 2 tablespoons thai chili
  • 1 tablespoon of Hot sauce
  • 1 teaspon lemon juice

Procedure:

Warm tortilla shell on flat top or in oven, about 5 seconds each side.  Lay shell on a flat surface. Add spinach, tomatoes, avocado then shrimp.  Top with Deck sauce and roll.

Low Country Boil | The Sportsman’s Table

We’re on the beautiful Waccamaw River at Deck 383 with another great recipe. This episode’s guest chef is Carol Penagos. Carol is a sous chef for Strand Catering in Myrtle Beach. Carol is cooking up a crab boil for two! Typically, a crab boil is done for a large quantity of people but in this recipe, she’s “boiled” it down for only two!

LOW COUNTRY BOIL FOR TWO

Ingredients:

  • 1 pound of potatoes
  • 1 pound of Large shrimp
  • 1 pound of mussels
  • ½ pound of little neck clams
  • 1-2 cups of crab boil mix ( we prefer 7 Seas Crab boil mix, or Old Bay )
  • 1 large onion chopped
  • ½ cup of diced celery
  • 2 tbs of minced garlic
  • ¼ cup oil
  • 3 lemons ( 2 of them cut in half, 1 of them slice into 8 wedges)
  • 1 can of beer (we prefer New Souths White Ale)
  • 2 ears of corn cut into 3- 4 pieces
  • 3 quarts of water

Directions

In a large stockpot on med high heat add oil, once oil is hot add the onion, garlic and celery and cook for 5 minutes, stirring occasionally. Add your crab boil mix. Take the 2 halved lemons and squeeze into the pot, toss them into the pot when done. Add 1 can of beer. Let simmer for 10 minutes. You want a nice aromatic broth with plenty of salt and spice. Don’t be afraid to taste test it. Then add 3 quarts of water and bring the mixture to a boil. Add about 1 pound of small potatoes to the boiling water and cook for about 10-15 minutes or until the potatoes are tender about halfway through. Then add the sausage and corn together into the boiling water. Boil for about five minutes. Ensure all contents are covered in liquids during cooking process and stir occasionally. Add the clams and mussels and cook for 8-10 min or until they open. Add shrimp and turn the heat off, cover the pot and let set for 15 minutes. You can serve it the traditional way by draining the contents and then spreading them over newspaper on a table so that you both can get to all the items. Or you can strain the items out into individual portion size bowls.

Drain the water from the pot and dump the entire contents on a table covered with several layers of newspaper. It’s okay to use a platter or large bowl, but low country boil is traditionally served in the middle of the table so everyone can just reach in and help themselves

Shrimp Salad | The Sportsman’s Table

Special guest chef Sean Baxter from the Hot Tomato Restaurant in Myrtle Beach has a great shrimp salad recipe.

Shrimp Panzanella Salad

Serves 4 People

Ingredients:

  • 1 Loaf Diced & Toasted Italian Bread
  • ½ Pint Grape Tomatoes
  • 1 Large Cucumber
  • ½ Red Onion (Sliced)
  • ½ lb Grilled Zucchini (Sliced)
  • ½ lb Grilled Squash (Sliced)
  • 1 Head Romaine Lettuce (Chopped)
  • 16oz Grilled Shrimp (Cleaned)
  • 1/3 Cup Red Wine Vinegar
  • 2/3 Cup Extra Virgin Olive Oil
  • ½ Cup Diced Mozzarella Cheese
  • 5 Large Basil Leaves (Chopped)
  • Salt & Pepper to Taste

Method:

Combine All Ingredients in Large Mixing Bowl. Add oil and vinegar. Mix well. Serve.