Joining Bob for this recipe is our old friend Chef Ed Drombroski of Lee’s Farmers Market in Murrells Inlet, South Carolina. For all the duck hunters out there, we’re cooking up a pan seared duck breast with a quick, simple sauce and some winter greens. Here in South Carolina, spinach is a winter green. Plus Ed’s got a unique spicy cherry sauce to give it some kick. Yum!
We are in beautiful Murrells Inlet, South Carolina at Wicked Tuna restaurant with Executive Chef Patrick Fowler. Patrick shares his Blackened Red Snapper recipe.
Bob is in Murrells Inlet SC at the Wicked Tuna restaurant with Ed Drombroski of Lee’s Farmers Market. Ed serves up an exciting dish, Mediterranean Shrimp Scampi over Zucchini Noodles.
Mediterranean Shrimp Scampi over Zucchini Noodles
- 1 lb fresh shrimp peeled and deveined
- 2 medium fresh zucchini (spiraled with a vegetable spiral or a bag of frozen zucchini noodles)
- 1 lemon (juiced)
- 1 clove garlic minced
- Zest of 1 lemon
- 1 stick of butter
- 2 tbl cooking oil
- 6 oz white wine
- 1 each small red and yellow bell pepper
- 6 oz crumbled feta cheese
- Salt and pepper
Heat sauté pan on medium heat, add 1/2 stick of butter and the oil. When melted, add garlic and peppers. Sauté for 1 minute. Add the shrimp , sauté shrimp until pink turning them once. Add wine, rest of butter, lemon juice and stir. Add the zucchini noodle and half the feta and toss with all ingredients until noodle dressed with the sauce. When zucchini noodle are hot, transfer to a platter or serving bowl. Sprinkle the remainder of the feta and lemon zest on top. Serve with crusty bread.
Drunken Shrimp Recipe – Chef Ed Dombrowski
- 1-1/4 pounds large shrimp, peeled and deveined
- 2 tbl coconut oil
- 1/2 cup local beer
- 1 med onion diced
- 2 scallions chopped
- 4 cloves garlic, minced
- 1 tbl fresh ginger, minced
- 3 tbl ketchup
- 2 tsp cornstarch
- 2 tsp sugar
- 2 tsp water
- 1 tsp red pepper flakes, optional
- 2 cups of cooked Carolina Rice
- salt and pepper to taste
Heat coconut oil in a large skillet over high heat, stir in onion, garlic, and ginger just until fragrant, about 30 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 2 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, about 5 minutes. Place rice in bowl and spoon shrimp and sauce on top then Sprinkle with the green onions.