A recipe from Caitlin Schumacher, who has been working in restaurants for the last 15 years and has been the Pastry Chef at FIG in downtown Charleston for the last 6 years. Ingredients: 10 oz cherry tomatoes 1 ½ tsp salt 1 lb Tarvin shrimp, peeled and deveined 2 tsp salt 1 tsp cayenne Black pepper 2 eggs 3 Tbsp butter, melted 1 tsp sugar 1 tsp salt 1 Tbsp + 1 ½ tsp white vinegar 2 c. milk 1 c. all purpose flour (120 g) ¾ c. yellow cornmeal (100 g) 1 tsp baking powder ½ tsp b

They say “shrimpin’ ain’t easy and we are living that truth right now! With lots of inclement weather these past few months we are seeing a sporadic catch with the shrimp. It is Brown shrimp season and these little guys while sweet and delicious, they aren’t ideal for those seeking Jumbo shrimp! We are as always grateful to have an excellent working relationship with a boat in Florida as well as our own freezer boat to continue to try to provide us with shrimp. With the re