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.

International Culinary Institute of Myrtle Beach

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.