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April 2012 Exercise Timothy Gorman, Culinary Student, Central Piedmont Community College, Charlotte, NC

Shrimp Two Ways:

Jumbo Gulf Shrimp stuffed with Sautéed Spinach over a Shredded Spinach Salad dressed with New Orleans style Remoulade Sauce and Lemon Juice

Argentinean Pink Shrimp Cocktail with Lemon Creole poached shrimp and a Cocktail Sauce Reduction

 

 

Do you want to DEEP PLATE?  CLICK HERE!

 

 

 

Serving Solutions by Bauscher

 

 

 

Tasting the World Vol. 2 by Tafelstern

 

 

 

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