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!
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
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
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 to this weeks Sportsman’s Table folks. We’re on the beautiful Waccamaw River here at Deck 383, tell you what we’ve got another great recipe for you this week and my guest chef is Carol Penagos she is a sous chef for Strand Catering right here in Myrtle Beach. Carol, welcome okay? Thank you, nice to meet you. Now listen, there’s a lot of folks who love what you’re gonna cook for us today. Tell me a little bit about it. We’re gonna do a crab boil but we’re gonna do it for two. Typically a crab boil is done for a large quantity of people and that’s what’s great about it, you can get a lot of food out and for a large crowd. I see mussels, I see shrimp Little net clams Ooh clams! Some local sausage, there’s corn the shrimp from McClellanville. There you go. So and out corn duds came from a farm freeze. Okay And out little potatoes that were just picked the other day as well. And you’re gonna let me help put in the stuff? I am. I’m gonna teach you how to do this. Oh my gosh! Okay so what first? We’re gonna start with, I’m gonna want you to start with this butter because we want to make sure this broth has a lot of aromatics and flavors to it. All right there goes the butter. Now add your garlic Oh wow okay. And now your onion. Look at this! A cup of onion. Redford’s cooking. Oh man! And add your celery. Okay. You’re just gonna give that a little stir round. Yeah yeah yeah. Very good. Now do you want all this butter to melt? Yes you want everything to kind of melt together and the once you have your onions about halfway translucent. Okay. You will add your crab boil seasoning to that. Oh I gotcha. Then you add your water, so that you’re not diluting your flavors. Great, well you know I really like your idea because it’s for two okay? Yeah Cause normally it’s a pot this big a round. Exactly. Then you gotta dump it all the paper out and all that other stuff. No not this, okay we’re there. Okay so you can go ahead and about a half a cup. Oh really? I’ll say when. When. Okay there we go. There you go. And what is that seasoning? This is a great seasoning you can get from your Seven Seas in Murrells Inlet. Oh yeah. The have a house crab boil seasoning. There you go certified SC. It’s amazing. And then you’re gonna go ahead and squeeze two lemons in there. Oh my goodness. Okay. And the chef’s trick is if you use a strainer you won’t get those lemon seeds in there. Wow that’s awesome. Okay you know folks listen, I always try to do the eating but not today. Carol’s got me working. That’s right. All right now you’re gonna open up your can of New South Beer, this is brewed locally here in Myrtle Beach. Now we gotta do this with care. Carefully. All right there you go. Now the reason I like using this beer is that it comes, it’s brewed with coriander and spices and also has a zest of orange in it. So it pairs really well when you’re cooking with seafood or shrimp or anything like that. And that’s right here in Myrtle Beach? Right here in Myrtle Beach. Okay there you go. Now don’t, how much? The whole can. Oh really? Okay. There’s the sound your looking for so. I’ll have to stand back cause the fumes are I wanna finish this segment. Okay, there we go all right. So the fact that your smelling is good Make sure you give it a good stir together. Okay, yeah. All right, now you can go ahead and add your water. Two quartz of water. The whole thing? Yes please. Okay thank goodness you already got it measured out. Just wanna make sure you have enough water to keep all the items covered as their cooking. I gotcha. If you notice that things start to– that the waterline starts to dip below your vegetables or your seafood add a little more water to as well. Oh wow! That’s easy okay got it. All right now first thing you wanna start with is your little potatoes. Okay. It’s about– New potatoes? Yes. Okay. About 10 to 12 of them. Okay got that. Then you let that cook for about 20 minutes you want all this to simmer together at a medium high heat and just kinda work and incorporate together your potatoes are gonna cook the longest. Okay. Next your gonna add your onions, your corn and your sausage. Okay. Fresh local sausage. Oh the corn looks great. And we chose a hot kind just because we like a little flavor and an extra spice in there. Oh yeah got it. Two links of sausage cut up into fours. Okay. Now any sausage will do? Any sausage will do. That looked like an andouille of some sort? It was an andouille but you can use if you like kielbasa you can use that as well it doesn’t matter what your preference is. Awesome. Now your gonna let that cook for about another five to eight minutes to make sure that your corn is cooked thoroughly. Man it smells great. Thanks Okay. Then you will add your clams and Just put ’em all in there? Just dump ’em all in there. And those are going to cook for eight to 10 minutes or until you see them open. Ah okay. Once they open you know they’re cooked. They’re playing peekaboo with me. That’s right. Here we go. So after that’s cooked it’s been 10 minutes and you see your clams are open go ahead and throw your shrimp in. Now you want to be tasting this as you go along to make sure that you’re flavors still right you have a lot of seasoning it’s spice and salt in the water. Okay I gotcha, I’ll do the right thing here okay? Everyone’s a fan of taste testing that’s for sure. Oh that tastes great. Yeah it’s awesome. There you go good. Add your shrimp in and go ahead and turn your heat off. Okay. And you wanna let this sit and incorporate together after it’s been simmering for a good 10 minutes and the you can strain it. So onto the shrimp they’re just gonna turn kind of pink? That’s right. Oh wow. But not too tough. No not too tough, that’s why if you turn the heat off you won’t over cook them but they’ll still incorporate the flavor that you’re looking for. Listen, that’s awesome thank you. You’re welcome. And then the last step is you would strain it Okay. And then you could serve it into your bowls for two. And here we have it, fresh low country boil right there. That’s right. Look at that folks, I’m telling you right here low country boil Deck 383 on the Waccamaw River. Join us again right back here next week. For another great episode on The Sportsman’s Table. We’ll see you then. [Announcer] To find out more information on food that’s fresher and tastier go online at www.certifiedscgrown.com Buy certified South Carolina grown products. It’s a matter of taste.
Combine All Ingredients in Large Mixing Bowl. Add oil and vinegar. Mix well. Serve.
[music] [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.
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, brought to you by the South Carolina Department of Agriculture. Remember, buy South Carolina. It’s a matter of taste. Bob Redfern: Welcome in to this week’s Sportsman’s Table recipe. We’re here at Frank’s Restaurant in Pawley’s Island, South Carolina. And my guest is chef/owner of Southern Comforts Restaurant, Greg Metcalf. And I have to tell you, Greg, thank you so much. I am just so amazed at what comes out of Pawley’s Island. And, again, you’ve got another great restaurant to come visit. Greg: Well, I’ll tell you, Bob, I am impressed myself. Our family’s been vacationing down here for about 20 years. And my wife and I just moved down about a year ago and opened up Southern Comforts Restaurant and Bakery right down the street. We’d had a restaurant up in the mountains of North Carolina for several years, pretty much the same concept, but just wholesome food, freshly grown, as local as possibly can be. But I’ll tell you what. We’re the new kids on the block. And there are so many great restaurants in Pawley’s Island. That’s what drew us to open up a restaurant here. Bob Redfern: Oh, wow. Greg: To keep us on the cutting edge of what’s going on. And they certainly do it around here. Bob Redfern: Well, what have we got today? Greg: Today we’re going to do one of our specialties. It’s the shrimp and grits with our pimento cheese grits. We use an Ash County cheese out of North Carolina, and then our fresh, local shrimp that we just went down to the docks, Georgetown Independent Seafoods, I go to, or I go to the East Street Docks right down there to get our shrimp. It’s usually about twice a week or so. Bob Redfern: Oh, great. Greg: We’ve got some assorted peppers over here, some Andouille sausage, which, believe it or not, is a Lowe’s product here. But they make all their own sausages in-house. Bob Redfern: I got you. Greg: So we gave them a recipe and they make ours for us. Bob Redfern: That’s wonderful. Greg: It works out pretty good. Bob Redfern: Yeah. Greg: But we’re going to start off with this. And we don’t want to overcook our shrimp a little bit. So we’re really going to start off with our vegetables. We’re going to heat it up a little bit. We’ve got some butter in here, unsalted butter. We’re going to start off with the peppers a little bit, give it some color. Bob Redfern: Well, you know, shrimp and grits, when people of shrimp and grits, they think of South Carolina. Greg: Well, interesting enough, years ago, probably twenty-something odd years ago, I worked in Charleston. And it was my first experience of really southern cooking. And I had a lady out there that had been cooking all her life. And she was an older lady. And she taught me the shrimp and grits. Bob Redfern: Oh, wow. Greg: And, of course, people do it differently. In New Orleans, they’ve got the tomato broth. This is going to be more of a Cajun cream broth as far as that. Bob Redfern: I got you. How long you gonna cook the vegetables? Greg: We’re gonna cook ’em. We’re gonna keep ’em al dente and keep ’em real colorful. But we want to get ’em going here a little bit for us. It’s probably going to take us just a minute or two to get those going. And then we’ll toss in our Andouille sausage. And we’ll do the shrimp last, actually, ’cause we don’t want them to be overcooked. A lot of folks will overcook the shrimp. And then it’s dried out and it just doesn’t give you that good flavor and texture that you need. Bob Redfern: It’s like eating rubber. I know. Greg: Absolutely. Absolutely. We’ve seen that all over. That’s one of the nice things. You don’t want to ruin a good fresh product like that, either, as well. Bob Redfern: That’s true. Exactly. If folks want to log on, tell ’em your website while you’re flipping, there. Greg: I certainly can. W-W dot Southern Comforts Restaurant and Bakery dot com. Bob Redfern: Oh, wow. There you go. Greg: Like I said, we also run a bakery on part of the restaurant. My wife is the baker. She’s won awards for her carrot cake and her chocolate bourbon pecan pie. Bob Redfern: Oh, my weaknesses. Greg: Which is one of the biggest sellers. Absolutely. Bob Redfern: Oh, my goodness. Greg: Now we’re going to throw a couple big ones in there for some garnish. Bob Redfern: You know, just the mixture of the sausage, just the vegetables, it has a great aroma. Greg: Well, you know, interestingly enough, one of the first times I ever had shrimp and grits, coming from the Midwest, as you probably well know, grits only come with cheese. Bob Redfern: Yes. Greg: Or come with butter or ham. Nobody puts shrimp in their grits. When I was in Charleston 25 years ago, I said, “Shrimp and grits? What are you talking about?” We tried some and absolutely fell in love with it, to be honest with you. Bob Redfern: But this is a different twist. It’s got a lot of color to it. Greg: It is. Bob Redfern: Yeah. Greg: It’s got a lot of culture to it. And of course, you know, they’re using local products they have. And nice vegetables, and sausage and that all worked out well. And the grits, of course. You gotta have your yellow stone-ground grits, which we get out of Duluth Mills in Columbia, South Carolina. Bob Redfern: There you go. Greg: But I think, you know … And then we put our homemade pimento cheese in there, as well. So it has a little bit of a twist as far as the flavor is concerned. Now, we like lots of vegetables and lots of shrimp and lots of sausage in there, because it is a meal. That’s the one thing about shrimp and grits is that if you don’t put a lot of stuff in there, some people walk away a little hungry, more grits than they do the body of what’s going on. Bob Redfern: Well, they’re not going to walk away hungry with this, boy. Greg: Absolutely. Well, now we’re going to put a little bit of our chef’s salt in. We use a lot of the chef’s salt in the restaurant to season our steaks, burgers, seafood, the whole nine yards. It’s got ingredients of five different items, and we don’t tell anybody what it is. We’d have to kill you if we did. Just kidding. Bob Redfern: I got you. Greg: So it is secret. And then of course, our Cajun spice here a little bit. We also make that in-house, too. Everything we do is made in the restaurant. We don’t have a freezer. So we can’t buy anything in and just store it. Basically, what we buy in, we buy in by the day or a couple of days, and keep it as fresh as we possibly can. And then we make all our collard greens, the macaroni and cheese, the meatloaf and all those types of things every single day. Bob Redfern: And that’s truly, uniquely, South Carolina. Greg: It truly is. It truly is. There’s a lot of places that … Especially this day and age, it’s easy to get hooked on the pre-boxed stuff and so on. But the one nice thing about a lot of the restaurants here in Pawley’s Island that I’ve visited is that you can tell they do everything fresh. Bob Redfern: I get you. Greg: And especially with the qualified chefs that they have down here- Bob Redfern: I’ll tell you what, I’ll help. Greg: We’re going to take a second here and just heat up these grits real quick. Bob Redfern: Okay. Greg: Okay. Bob Redfern: All right, Greg. Greg: Well, we’re going to finish off with a little heavy cream. Bob Redfern: Oh, wow. Greg: That’s going to make it. Then reduce that down a little bit. Make it a little thicker for us, give us the good flavor. Bob Redfern: You know, it’s just amazing the compilation of all of those ingredients. Greg: Well, it’s a wonderful, colorful dish, too. Bob Redfern: that it comes down to that. Yeah, it is. Greg: is what I like about it. And it’s got everything you need in it. You got your meats and your vegetables and, of course, your fresh, local shrimp. Bob Redfern: And, of course, our Adluh grits. Greg: Absolutely. Bob Redfern: This is truly a certified SC- Greg: Yeah, I’ve really. Bob Redfern: Grown and bred- Greg: Grits are a phenomenal product to work with. We do grit cakes and jalapeno grit cakes and all kinds of good stuff. Bob Redfern: Oh, that’s awesome. Greg: We’re going to go ahead and just come on off here. Bob Redfern: Folks, if you want a copy of Greg’s recipe, just log on to BobRedfern.com. Click on The Sportsman’s Table and right there it’ll be. Greg: All righty. And there we have it. As we call this nice little cream sauce in the south, we’re going to put some gravy on there. Bob Redfern: A little touch. Greg: That’s right. Bob Redfern: That’s great. Greg: Make it the way that we’d like it. I’m gonna wipe the plate just a little bit. Bob Redfern: Presentation, yeah. Greg: Yeah. We’re going to take these big ones here and put ’em right on top so people know. Bob Redfern: That there’s actually shrimp in them there grits. Greg: Got some great shrimp. Bob Redfern: There you go. Greg: Yeah. I think they’ll find out as soon as they bite into it. Bob Redfern: Yeah. Greg: Of course, a little fresh parsley always never hurts. There we go. And there you have it, our local, low country southern shrimp and grits from Southern Comforts Restaurant and Bakery. Bob Redfern: Great. Thank you so much. I love it, man. Thank you for being a guest. Greg: Thank you, Bob. I appreciate it. It’s been a pleasure. Bob Redfern: I appreciate it. And folks, listen. If you’d like more great recipes, just like you saw today, log on to certifiedscgrown.com and it’s a matter of taste. We’ll be right back here again next week on another great recipe on The Sportsman’s Table. Speaker 1: If you would like more information on South Carolina grown products, visit them online at certifiedscgrown.com. Remember, buy South Carolina. 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.