Tag Archives: shrimp

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

Shrimp Salad | The Sportsman’s Table

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

Shrimp Panzanella Salad

Serves 4 People

Ingredients:

  • 1 Loaf Diced & Toasted Italian Bread
  • ½ Pint Grape Tomatoes
  • 1 Large Cucumber
  • ½ Red Onion (Sliced)
  • ½ lb Grilled Zucchini (Sliced)
  • ½ lb Grilled Squash (Sliced)
  • 1 Head Romaine Lettuce (Chopped)
  • 16oz Grilled Shrimp (Cleaned)
  • 1/3 Cup Red Wine Vinegar
  • 2/3 Cup Extra Virgin Olive Oil
  • ½ Cup Diced Mozzarella Cheese
  • 5 Large Basil Leaves (Chopped)
  • Salt & Pepper to Taste

Method:

Combine All Ingredients in Large Mixing Bowl. Add oil and vinegar. Mix well. Serve.

Mediterranean Shrimp Scampi over Zucchini Noodles | The Sportsman’s Table

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

Serves 2

  • 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.

Pawley’s Island Shrimp and Grits Recipe | The Sportsman’s Table

Bob heads to Frank’s Restaurant in Pawley’s Island, South Carolina. Chef/owner of Southern Comforts Restaurant, Greg Metcalf serves up a Southern staple, Shrimp and Grits with a unique twist.

Fried Green Tomatoes with Shrimp | The Sportsman’s Table

Jamie Saunders, Chef and owner of Johnny D’s Waffles and Bakery in Myrtle Beach shares her Fried Green Tomatoes with Shrimp recipe.
(originally aired 1/2019 in episode “Pensacola Redfishing“)

Drunken Shrimp Recipe

Drunken Shrimp Recipe – Chef Ed Dombrowski
serves 4

Cooking Drunken Shrimp
  • 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.