Saturday Shrimp Scene: Two Ways!

Discover the versatility of wild Gulf shrimp in this hands-on class where you'll learn two distinctive preparations that showcase these ocean treasures. Learn to coax out their natural sweetness by gently poaching them in a fragrant tomato broth and pairing with grilled summer vegetables, then explore bold Asian flavors by sautéing them with coconut curry and sweet pineapple for a perfect balance of heat and tropical brightness.

What we are making:

• Large Wild Gulf Shrimp Boiled in Tomato Broth tossed with Grilled Tomato and Zucchini

• Large Wild Gulf Shrimp Sautéed with Mild Red Coconut Curry and Pineapple

  
  

Each class provides:

• Aprons