Pumpkin purée is a phenomenal shortcut ingredient when you’re looking for a dose of fall in a flash. This beyond-easy soup comes together in 30 minutes, but it tastes like it’s been simmering on the stove for hours.
Juicy jumbo shrimp from Sysco Executive Chef Don Carr at Sysco Central Texas! This shrimp is cooked “sous vide” meaning vacuum-sealed to a very precise temperature for consistent results! Plated with jalapeño cheese grits and toast for soppin’ it all up!
It’s shrimp season! Texas sweet brown shrimp recipe from Chef Shawn Cirkiel of Olive & June and restaurant in Austin, Texas. Click Here to watch the video of the dish being prepared by the chef himself.