ISO: ISO Sylvia - question re: holding time for you Shrimp in Chardonnay-Dijon sauce (T&T)>>

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michelle

Well-known member
I am thinking of doing this dish for a catering job, where the host has requested a shellfish entree, in addition to a chicken entree.

How do you think this would hold (ie. at all?) if I'm bringing it to her warm - or should I look for another recipe altogether?

thanks

m.

 
Michelle, I don't think this recipe would hold well. It's best done just before serving.

The shrimp could be precooked but the sauce would have to be made on site and the shrimp heated in it. Another recipe would be better.

 
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