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