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
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.
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
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
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 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
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.
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
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
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.
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
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.
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.
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.
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.
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
12 inch tortilla
1 cup of fresh spinach
10 21-25 sized shrimp (peeled and deveined)
½ avocado (diced)
4 oz. of diced tomatoes
½ cup mayonnaise
2 tablespoons thai chili
1 tablespoon of Hot sauce
1 teaspon lemon juice
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.
[Narrator] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina, or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
Welcome to this weeks edition of the Sportsman’s Table, folks. We’re back here at Deck 383 on the beautiful Waccamaw River. Come on down. Eat with them. Enjoy this wonderful view. Come and even fish! But, joining me today is Jermaine Alston. He’s all about Deck 383, okay, the main guy down here. And I will tell you, Jermaine, I am really looking forward to this recipe. Tell the folks what you got for us today.
I do a little something special every now and then. This is a good special that we run. You know, people just love it in the summertime.
You can never go wrong with a good wrap.
We’re gonna do our Deck Shrimp Wrap.
Ah, there you go. Okay.
It’s not much to it, you know. We’re gonna, first we’re gonna just take our fresh prawns right here.
Okay. And those come out of Seven Seas over here at Murrells Inlet.
[Jermaine] Seven Seas. We use all of those guys over there.
[Bob] There you go.
[Jermaine] We try to show all of them a little bit of love.
[Bob] There you go.
[Jermaine] Just season that with a little salt and pepper.
[Bob] Now how long are you gonna sear these for?
[Jermaine] Less than a minute.
[Bob] Just when they start turning pink? I got you.
[Jermaine] Pink, just a little opaque.
[Jermaine] And you are good to go. Not gonna take long at all. This shrimp green. You really don’t wanna overcook shrimp. Have that pink color coming in there.
[Bob] There you go, it’s coming quick.
[Jermaine] Oh, yes sir buddy.
[Bob] And those are big ones, too.
[Jermaine] Yeah, these are 21/25 shrimp.
[Bob] Oh wow.
[Jermaine] And that’s 21 to 25 shrimp per pound.
[Bob] Well, and the great thing about here on the menu at Deck 383 it’s, you guys have got, you got just a slew, got a variety of food.
Yeah we do. Oh yeah.
And this is a, a light, whether a lunch or you can eat a light dinner.
We try to give everybody a little something on our menu, you know.
There you go! Okay, all right, what’s next?
All right, we gonna go to start plating.
That’s easy enough.
That’s easy. There they go, the shrimp are ready. Ready to go.
All right, Jermaine, our shrimp, man they look good.
Oh yes sir!
Are we ready to go?
Yes sir, we’re ready to go.
We’re gonna start rolling this wrap. We’re gonna take some fresh South Carolina southern-fried spinach.
[Jermaine] Put that in the middle right there.
[Bob] And you know, this is a quick recipe.
[Jermaine] Oh, it is. It’s simple.
[Bob] You know, you can come down here to the river, at Deck 383, you can get it served up, but you can also, something you can do quick at home.
[Jermaine] Quick at home. Quick at home. Just put your fresh diced tomatoes on there.
[Bob] But you know, most wives like to go out to eat.
[Jermaine] Oh yeah.
[Bob] Plus, look at the setting. Look at the river behind us.
[Jermaine] You can’t beat it.
[Bob] No sir.
[Jermaine] Throw your avocados on there.
[Bob] Avocado, yeah, there you go. Okay.
[Bob] And ‘maters. Good color.
[Jermaine] Good tomatoes. I’ll tell you what Lee’s Farm, man those guys have some real good produce over there.
Real good produce. We’re gonna take our shrimp,
[Jermaine] Put it on there.
[Bob] Hoo man. That’s almost like a po’boy but with wrap.
[Jermaine] Oh yeah, there you go.
[Bob] Hey, there you go.
[Jermaine] But with grilled shrimp and not fried.
[Bob] There you go, that’s true. I prefer these. Yeah.
[Jermaine] Gonna take our house Deck Sauce. Which is just a little spicy mayo.
[Jermaine] Drizzle that on there a little bit.
[Bob] Gotta have that. That puts your zing in your wrap, man.
[Jermaine] Zing in your zang.
[Bob] There you go.
[Jermaine] All right.
[Bob] All right. I’ll get this out of your way.
[Jermaine] Now you’re gonna go wrap this.
[Bob] Now the skill comes in.
[Jermaine] Now the skills. You gotta be real careful with this, so you don’t, what I try to do is go ahead and fold it underneath.
[Jermaine] And get a good tuck. And then you have to take your edges.
[Bob] Oh I got you.
[Jermaine] Fold your edges.
[Bob] And then roll it in.
[Jermaine] And then slowly roll.
[Bob] There you go. That’s almost like an art and a science all together.
Oh yes, you definitely don’t wanna rush this right here.
Okay. There you go.
You got your wrap right there, ready.
[Bob] And I got your toothpicks.
[Bob] All right Jermaine, you got him all tied up there now, what’s next?
[Jermaine] Got him all tied up. We gonna just cut this at a little angle right here.
[Bob] Okay. Oh yeah.
[Jermaine] Look at that just like this right here.
[Bob] Oh wow. Look at those shrimp.
[Jermaine] Look at that. Aww look at that. And put that like this right here.
[Bob] There you go.
[Jermaine] And we always serve this with fresh fruit, pasta salad, cole slaw, you can get french fries, whatever side you want with it.
[Bob] I got ya.
This is our Deck Shrimp Salad.
Deck 383. Well folks, listen, I will tell you what, come on down, Jermaine, thank you man
Thank you Bob. Thank you. Not a problem
We appreciate you being on the show today. And I will tell you folks again, check out certifiedscgrown.com, see what’s fresh on your menu, but also come on down to 383. I tell you what, here on the Waccamaw River, the folks at Deck 383 will put more great food in front of you, just like this. And, next week, we’ll be right back here again on another great recipe on the Sportsman’s Table.
[Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products. It’s a matter of taste.
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!
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
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
The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified. It’s a matter of taste. Welcome to this weeks Sportsman’s Table folks. We’re on the beautiful Waccamaw River here at Deck 383, tell you what we’ve got another great recipe for you this week and my guest chef is Carol Penagos she is a sous chef for Strand Catering right here in Myrtle Beach. Carol, welcome okay? Thank you, nice to meet you. Now listen, there’s a lot of folks who love what you’re gonna cook for us today. Tell me a little bit about it. We’re gonna do a crab boil but we’re gonna do it for two. Typically a crab boil is done for a large quantity of people and that’s what’s great about it, you can get a lot of food out and for a large crowd. I see mussels, I see shrimp Little net clams Ooh clams! Some local sausage, there’s corn the shrimp from McClellanville. There you go. So and out corn duds came from a farm freeze. Okay And out little potatoes that were just picked the other day as well. And you’re gonna let me help put in the stuff? I am. I’m gonna teach you how to do this. Oh my gosh! Okay so what first? We’re gonna start with, I’m gonna want you to start with this butter because we want to make sure this broth has a lot of aromatics and flavors to it. All right there goes the butter. Now add your garlic Oh wow okay. And now your onion. Look at this! A cup of onion. Redford’s cooking. Oh man! And add your celery. Okay. You’re just gonna give that a little stir round. Yeah yeah yeah. Very good. Now do you want all this butter to melt? Yes you want everything to kind of melt together and the once you have your onions about halfway translucent. Okay. You will add your crab boil seasoning to that. Oh I gotcha. Then you add your water, so that you’re not diluting your flavors. Great, well you know I really like your idea because it’s for two okay? Yeah Cause normally it’s a pot this big a round. Exactly. Then you gotta dump it all the paper out and all that other stuff. No not this, okay we’re there. Okay so you can go ahead and about a half a cup. Oh really? I’ll say when. When. Okay there we go. There you go. And what is that seasoning? This is a great seasoning you can get from your Seven Seas in Murrells Inlet. Oh yeah. The have a house crab boil seasoning. There you go certified SC. It’s amazing. And then you’re gonna go ahead and squeeze two lemons in there. Oh my goodness. Okay. And the chef’s trick is if you use a strainer you won’t get those lemon seeds in there. Wow that’s awesome. Okay you know folks listen, I always try to do the eating but not today. Carol’s got me working. That’s right. All right now you’re gonna open up your can of New South Beer, this is brewed locally here in Myrtle Beach. Now we gotta do this with care. Carefully. All right there you go. Now the reason I like using this beer is that it comes, it’s brewed with coriander and spices and also has a zest of orange in it. So it pairs really well when you’re cooking with seafood or shrimp or anything like that. And that’s right here in Myrtle Beach? Right here in Myrtle Beach. Okay there you go. Now don’t, how much? The whole can. Oh really? Okay. There’s the sound your looking for so. I’ll have to stand back cause the fumes are I wanna finish this segment. Okay, there we go all right. So the fact that your smelling is good Make sure you give it a good stir together. Okay, yeah. All right, now you can go ahead and add your water. Two quartz of water. The whole thing? Yes please. Okay thank goodness you already got it measured out. Just wanna make sure you have enough water to keep all the items covered as their cooking. I gotcha. If you notice that things start to– that the waterline starts to dip below your vegetables or your seafood add a little more water to as well. Oh wow! That’s easy okay got it. All right now first thing you wanna start with is your little potatoes. Okay. It’s about– New potatoes? Yes. Okay. About 10 to 12 of them. Okay got that. Then you let that cook for about 20 minutes you want all this to simmer together at a medium high heat and just kinda work and incorporate together your potatoes are gonna cook the longest. Okay. Next your gonna add your onions, your corn and your sausage. Okay. Fresh local sausage. Oh the corn looks great. And we chose a hot kind just because we like a little flavor and an extra spice in there. Oh yeah got it. Two links of sausage cut up into fours. Okay. Now any sausage will do? Any sausage will do. That looked like an andouille of some sort? It was an andouille but you can use if you like kielbasa you can use that as well it doesn’t matter what your preference is. Awesome. Now your gonna let that cook for about another five to eight minutes to make sure that your corn is cooked thoroughly. Man it smells great. Thanks Okay. Then you will add your clams and Just put ’em all in there? Just dump ’em all in there. And those are going to cook for eight to 10 minutes or until you see them open. Ah okay. Once they open you know they’re cooked. They’re playing peekaboo with me. That’s right. Here we go. So after that’s cooked it’s been 10 minutes and you see your clams are open go ahead and throw your shrimp in. Now you want to be tasting this as you go along to make sure that you’re flavors still right you have a lot of seasoning it’s spice and salt in the water. Okay I gotcha, I’ll do the right thing here okay? Everyone’s a fan of taste testing that’s for sure. Oh that tastes great. Yeah it’s awesome. There you go good. Add your shrimp in and go ahead and turn your heat off. Okay. And you wanna let this sit and incorporate together after it’s been simmering for a good 10 minutes and the you can strain it. So onto the shrimp they’re just gonna turn kind of pink? That’s right. Oh wow. But not too tough. No not too tough, that’s why if you turn the heat off you won’t over cook them but they’ll still incorporate the flavor that you’re looking for. Listen, that’s awesome thank you. You’re welcome. And then the last step is you would strain it Okay. And then you could serve it into your bowls for two. And here we have it, fresh low country boil right there. That’s right. Look at that folks, I’m telling you right here low country boil Deck 383 on the Waccamaw River. Join us again right back here next week. For another great episode on The Sportsman’s Table. We’ll see you then. [Announcer] To find out more information on food that’s fresher and tastier go online at www.certifiedscgrown.com Buy certified South Carolina grown products. It’s a matter of taste.
Combine All Ingredients in Large Mixing Bowl. Add oil and vinegar. Mix well. Serve.
[music] [Narrator] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina, or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste. [Bob] Well folks, welcome to the Sportsman’s Table this week. I’ve got a special guest chef it’s Sean Baxter from the Hot Tomato Restaurant down in Myrtle Beach South Carolina and he’s got a great shrimp recipe and a salad. Sean, man, it’s great to have you as a guest [Sean] Yes, my pleasure. [Bob] Well, tell us what you’re going to be cooking here, for us. [Sean] We going to be doing some local shrimp. (Okay.) We’re going to sear them off with a little herb, salt, pepper (Okay.) Make sure your oil is nice and hot. Right. A little butter in there. Will also give you a little more color. [Bob] Now how long do we sear these for? [Sean] Ah, till they’re firm. (Till they’re firm, okay. Alright) Then we’re gonna go ahead and we’re gonna make a Panzanella salad, which is a roasted bread salad. Okay And grilled vegetables, (Awesome.) and shrimp. (All right.) So, we have our Romaine cut here. [Bob] Right, yeah, what can I do to help here? [Sean] You can ah, we’re just gonna throw this all in with that. (Oh wow!) Fresh vegetables roasted pepper, (Yeah.) Zucchini squash, some heirloom grape tomatoes, [Bob] Goodness! All certified South Carolina this is awesome! [Sean] You can get all of this at Lee’s Farms. [Bob] Okay, now is this something you serve up at the Hot Tomato in Myrtle Beach? [Sean] Ah, we run it at the special Ok. If you request then we can definitely make it. (I got you.) Put a little basil, fresh mozzarella, [Bob] Mm-hmm. Oh! [Sean] Olive oil, (got have a little oil!) there we go. Splash of red wine vinegar. [Bob] Well, you know salads go great for outside eating. (Yeah.) All this great outside eating we got here Deck 383, man, I can’t wait! [Sean] A little salt and pepper and oregano doesn’t hurt either. [Bob] Oh yeah! There you go! Anyway, so. Oh yeah, got the magic flip. All the chef’s got a flip, all right? [Sean] Shrimp are almost ready. [Bob] Hey folks, you want a copy of Shawn’s recipe, just log on to Bob Redfern .com and it’ll be right there okay. [Sean] You want to get in. And Okay Bob we are ready, put the shrimp on the plate. Oh wow! You see those how nice they are. Their color. Oh yeah! Hmm, gosh! [Bob] It don’t get no better than… Certified SC grown shrimp right from the sea here. Hmm, yes sir! That is, that is absolutely fantastic! Sean, man, and there you have it huh? The shrimp salad. Wow, you did a great job today. [Sean] Thank you. [Bob] Folks are gonna, they’re gonna love to have that during the hot weather or winter weather or whatever. Thanks for being our guest on the show today. And folks right here, from Deck 383 restaurant in beautiful Murrells Inlet, we’ve got another edition to the Sportsman’s table coming your way, but remember buy and eat local Certified SC grown .com Log on to see what’s fresh on your menu. We’ll see you right back here again next week on another edition of the Sportsman’s table. [Narrator] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products. It’s a matter of taste.