|Thanks to Ruth Sparrow for letting me this photo from Kitchen Conservatory's Instagram feed.|
I used 10 pounds of shrimp total and cooked for 19 people. For the first time, I wasn't as prepared as I should have been, even thought I got there 2 hours before class started. I didn't make the recipes in the order I should have, and by the end of the night I still hadn't made the sorbet or the shortcakes. Luckily, I had a great class that didn't care if I improvised the dessert. I ended up serving Grand Marnier macerated strawberries with mascarpone whipped cream. Everyone was too full at that point for shortcakes anyway.
In fact, I had to improvise a couple other recipes in order to finish at a decent time (and still went 30 minutes over). I ended up leaving out some of the chopped vegetables (onions, carrots, etc.) in the rice and enchiladas. I kept the spirit of the recipes, but took a few shortcuts (like combining steps and eyeballing measurements) to save time. Plus, I used the opportunity to talk about adapting recipes and "winging it." It was a teachable moment, at least.
Everyone left happy and full, so that's all that matters. They said everything was delicious. I told them it was because it was all made with love, sweat, and panic. ;-)
The best dish of the night were the enchiladas...corn tortillas layered with spicy sautéed shrimp and spinach, sprinkled with cheese, and topped with a creamy sauce.
Click through for my adapted recipe.