Lisa Rochon’s “Quasi” Succotash
Recipe by Lisa Rochon - Caterer, interior designer, artist, and awesome person in general
Crispy Grit Cakes with Green Garlic Shrimp and Bacon
By Chef Nick Leahy of Saltyard.
Shrimp Scampi Flat Bread
By Chef Todd Richards of White Oak Kitchen, formerly The Shed at Glenwood and The Pig and The Pearl.
Shrimp & Grits toped with Spring Pea Shoots and Herbs
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's. James Beard Award Winner.
Gambas Al Ajillo over Greens/Shrimp with Garlic
By Chef Peter Dale of The National (Athens).
Shrimp Chowder
By Chef Todd Richards of White Oak Kitchen, formerly The Shed at Glenwood and The Pig and The Pearl.
Vietnamese Style Marinated Bamboo Shoots Salad
by Chef Joey Ward of Gunshow.
Pickled Shrimp
Recipe by Chef Linton Hopkins of Restaurant Eugene, Holeman + Finch Public House, H + F Burger, The Cafe at Linton's.
