Tag Archives: Strand Catering

Shrimp Cakes | The Sportsman’s Table

Chef Tom Mullally, owner of Strand Catering, introduces his innovative recipe for shrimp cakes—a unique twist on the classic crab cake. Made with local shrimp, lightly processed for texture, and breaded for a perfect crunch, the shrimp cakes are paired with Carolina rice, fresh local vegetables, and a Green Goddess dressing bursting with herbs and citrus.

International Culinary Institute of Myrtle Beach
Certified South Carolina
Certified South Carolina

Shrimp Cakes

Yields: 4 servings Prep time: 20 minutes Cook time: 10 minutes

Ingredients:

  • 1 pound fresh, local shrimp, peeled and deveined
  • 1/4 cup mayonnaise
  • 1/4 cup bread crumbs
  • 1 egg white
  • 1/4 cup finely chopped shallots
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • Vegetable oil for frying

Instructions:

  1. Prepare the shrimp: Roughly chop the shrimp in a food processor.
  2. Combine ingredients: In a large bowl, combine the chopped shrimp, mayonnaise, bread crumbs, egg white, shallots, garlic, lemon juice, salt, and pepper. Mix well until all ingredients are evenly distributed.
  3. Form patties: Shape the mixture into four equal-sized patties.
  4. Cook the shrimp cakes: Heat a large skillet over medium heat with about 1/4 inch of vegetable oil. Carefully place the shrimp cakes in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
  5. Serve: Remove the shrimp cakes from the skillet and drain on paper towels. Serve immediately with your favorite sides, such as Carolina rice, fresh vegetables, and Green Goddess dressing.

Tips:

  • For extra flavor, add a pinch of cayenne pepper or a dash of hot sauce to the shrimp cake mixture.
  • To make these shrimp cakes ahead of time, form the patties and refrigerate them for up to 24 hours.
  • Serve these shrimp cakes with a side of your favorite dipping sauce, such as cocktail sauce or tartar sauce.

Enjoy!

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