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Cook Talk

Shrimp Buffet
I am doing a buffet for a wedding reception of 250 guests. One of the dishes is blackened shrimp which I plan to prepare on the flat top then transfer to chafing dishes. How long will it be ok in the chafing dishes before it starts to get tough?

Should I prepare it the night before then put it in the chafing dish to reheat from cold?

The kitchen is very close to where the buffets will be, we are doing two lines. I could wok it as they come through I guess.. ?

Is there another better way?

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