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

[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 Drombroski, 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 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 Buy certified South Carolina grown products. It’s a matter of taste.

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