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.
[announcer] 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. Welcome folks for another Sportsman’s Table edition here. We are in beautiful Murrells Inlet, South Carolina at Wicked Tuna Restaurant and I tell ya what, Ed Dombrowski, he is the owner of Lee’s Farm here at beautiful Murrells Inlet. You’ve seen Ed on the show before. Hey, Drunkin’ Shrimp, you’ve gotta remember. Yeah, that’s right. We love havin’ Ed come back and here, we’re on location at Wicked Tuna. Ed.. Great to see you again Bob. Man, it’s good to see you. Thanks for having me again. Oh you’re welcome. What do you got for us today? Today we’re gonna do a little shrimp dish, Shrimp Scampi, but I’m gonna do a little bit more Mediterranean style. Typically, when you think Shrimp Scampi, it’s more like Italian. Here I’m gonna make it more Mediterranean Greek. We’re gonna add little bit of feta cheese. We’re gonna use zucchini, things like that. Oh wow, okay. Alright, so what we’re gonna do is we’re gonna get some oil and butter in the pan. There you go. Gotta get that sizzle goin’. Ah, butter. Oh, yeah. Gotta put the butter in. And, you know, the great thing too about these farms, you guys, it’s all about local South Carolina. Everything local. Excellent. The butter, everything. Shrimp is local. A lot of the produce that you see here we actually grow right at the market. Exactly So Well we got this goin’ here, I’m gonna throw some shallots. Gotta love those shallots Gotta have shallots. Gotta have shallots. Gotta have the garlic. Okay, I made these more like a sliver opposed to a mince. So they’ll get almost like little chips so they have a little texture to them. [Bob] Well then your breath would be… [Ed] Exactly, yeah exactly. Alright, I’m gonna throw a little bit oregano and thyme in it, which is, again that Mediterranean flavor. [Bob] Gosh, you just smell the flavor. Exactly. Now we’re gonna throw our shrimp in. Okay now, lot of folks will argue how long to cook the shrimp, okay. Very quick. Couple minutes, that’s all we wanna do. Is we wanna get ’em just pink. [Bob] Now from sight, is just where they start to turn red. [Ed] When they turn red, that’s what we wanna do. [Bob] Okay. Now instead of using pasta, ’cause a lot of people use pasta for scampis, I’m using zucchini and I spiraled it. Okay, so everything’s nice and fresh. [Bob] Ahh, okay. [Ed] Okay, so we’ll add that in there. [Bob] Oh, neat. [Ed] Okay. [Bob] Now that’s a first. [Ed] Yup. You know, a lot of people went to whole gluten free and stuff like that. [Bob] Yeah. [Ed] So we do that and again you’ll notice it’s all fresh South Carolina grown. Mix that around a little bit. [Bob] Now how long to you usually cook the zucchini. Again, just like shrimp, real quick. Just ’cause it’s real nice and thin. So it’s still gonna be crunchy. Exactly. Okay. I’m gonna throw a little bit more butter in there. Okay. Okay, now I’m gonna throw a little bit, crumble a little bit of feta cheese in there. Wow. Okay. A little bit of lemon zest. Okay. [Ed] Mix it around. [Bob] You know, that zucchini looks just like noodles. [Ed] It does. Alright. [Bob] And there we go, Scampi. Mm. Now it’s gonna be ready to plate. So what we’re gonna do here… put that up on there, like that and then we’re gonna finish it off with a little… Ahh, a little decoration. Little bit more decoration. Gotta have some color on there. Okay, a little bit of lemon zest. Lemon goes great [Bob] Oh yeah. with this. Little bit more feta. Who doesn’t like cheese. Yeah, there you go. Okay and then finish her off with a little bit of parsley. And there you have, you have a Mediterranean Shrimp Scampi. That is just fabulous. Look at there folks, another great recipe this week from Ed Dombrowski at Lee’s Farm, here at beautiful Murrells Inlet, South Carolina. I tell you what, I’ll let you hold that. I ain’t gonna shake your hand. No definitely not. Okay, now listen. I wanna thank you again for being a guest this week. And folks, remember, buy and eat local. It’s simply a matter of taste. Log on to certifiedscgrown.com and see what’s fresh on the menu for yourself. We’ll see you right back here again next week on another great recipe on the Sportsman’s Table. [Announcer] To find out more information on food that’s fresher and tastier go online to certifiedscgrown.com. Buy certified South Carolina grown products. It’s a matter of taste.
[Announcer] 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] Welcome to this edition of Sportsman’s Table with me is Chef and owner of Johnny D’s Waffles and Bakery here in Myrtle Beach. Chef Jamie Saunders. And she’s got something that has shrimp, green tomato’s, eggs, listen. Stay tuned and watch. This is gonna be awesome. Yep! Johnny D’s. I’m so excited to be here, okay. Wow, thank you. First thing we’re gonna do, is I’m gonna get my shrimp cooking here. So I got a little bit of unsalted butter here. Okay. A little bit of onions. And I already cooked my fried green tomatoes earlier. So I used a little bit of buttermilk a little fry flour and a little bit of corn meal to get those nice breaded and nice texture for the dish. You know, not everybody can fry green tomatoes. And you know what I like about green tomatoes. They haven’t got that sweetness yet, so it’s little bit of better, I made a nice honey bacon jam here. So that’s gonna bring the sweetness to the dish and the saltiness like with the bacon. That everyone just loves so much. So, we’re gonna make a little bit of benedict here, I mean, I am waffle, I mean breakfast expert, so. There you go. So we got those onions cooking a little bit. I just want to bring out the flavor, bring out some aroma. And I’m gonna get my shrimp cooking. Well folks, if you want a copy of Jamie’s recipe just log on to BobRedfern.com go to the Sportsman’s Table and voila, it’ll be right there. And we are down in the Myrtle Beach area. Drop by Johnny D’s Waffles and Bakery and you’ll probably see Jamie in there doing this exact same thing. So the best part of the dish is I got my beer here. So we’re gonna finish off with a little bit of beer. We’re gonna let that shrimp finish cooking in that braising. The two B’s, beer for breakfast. Exactly, why not? I mean, we do serve liquor at the restaurant. Yeah, okay. So we might as well. You know, beer, liquor, bloody mary’s what ever you want here. Yeah, exactly. [Jamie] So we’re gonna get that going. And I mean shrimp is pretty relatively quickly cooked so it’s only gonna take a minute or two. [Bob] You just gotta let them get pink. [Jamie] That’s it. We’re gonna let them curl up a little bit. But in the mean time here, I’m gonna start plating. [Bob] Okay. [Jamie] So I got my fried green tomatoes that I made. All right, let me get this out of the way a little bit. We don’t want to block it. There ya go. All right. Oh yeah. We’re gonna take little bit of this bacon jam. And that’s got honey in it to. Yes. Wow, that’s awesome. [Jamie] Local honey, fresh local honey right out of Conway. [Bob] Certified S.C. grown folks. [Jamie] I’m not gonna be to cheap because let’s face it, it’s bacon and everyone loves it. [Bob] Fresh on the menu at Johnny D’s. [Jamie] Yep. So as soon as this shrimp is ready here we’re gonna take it and put two or three on there. How ever many you want. I’m gonna go for three because I’m pretty hungry this morning. There you go. We’re gonna take this right on here. No, you told me you were vertically challenged, okay. You’re not that short. No, you’re standing on a box. [Jamie] I’m standing on a box, I don’t want to look like a midget compared to you. [Bob] Oh my goodness. You gotta laugh, it’s breakfast. It’s breakfast and we’re having shrimp and we’re getting a little fancy here for breakfast. [Bob] Wow! We’re gonna do our poached eggs. Oh wow. And you know not everybody can poach and egg either. No these are pretty good, I did a pretty good job with these ones. Yeah, you did, man that’s fantastic. [Jamie] I get a lot of practice though, we serve a lot. And you want to do the honors? [Bob] You do I’ll get it out the way. [Jamie] This is a nice little hollandaise I made. [Bob] There we go. [Jamie] I’m just gonna spoon it over the top. And that’s it. [Bob] Look at that. [Jamie] It’s all ready for ya. Wow, fried green tomatoes, fresh South Carolina shrimp, eggs right there. You knocked it out of the park, Jamie. Thank you so much, thank you. Thank you. Well listen folks, that is another great recipe on the Sportsman’s Table. Log on to CertifiedSCgrown.com and see what’s fresh on the menu. And hey, when you’re in Myrtle Beach, stop on by and see Jamie, Johnny D’s Waffles and Bakery right there on Myrtle Beach. [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.
Drunken Shrimp Recipe – Chef Ed Dombrowski serves 4
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.