Tag Archives: shrimp

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

Ingredients

  • 12 LARGE SHRIMP
  • BACON BLACKBERRY JAM
  • 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
  • SCALLION POLENTA CAKE
  • 4 cups of water
  • 2 cup polenta
  • 1 bundle of scallions

Procedure:

BACON JAM

  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

POLENTA CAKE

  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

CAROLINA SHRIMP

  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

Ingredients

  • 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.

Procedure:

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.

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 


Ingredients

  • 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

Procedure:

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

Ingredients

  • 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

Procedure:

Season shrimp with salt and pepper and set aside.  
Preheat a sauté pan on medium heat then add oil to cost pan.
Add shallots and garlic. Sauté for 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.