We’re cooking up seafood Tuesday afternoon. Sous Chef, Abby Shelly and Jeremiah Anderson, the General Manager and Partner, at White Rose Bar and Grill showed us how to make shrimp and crabmeat.
For more information: www.whiterosebarandgrill.com
Recipe
Sautéed jumbo shrimp
Jumbo lump crabmeat
Garlic, butter
Parmesan cheese
Heavy cream
White wine
Old Bay Seasoning
Fresh herbs
Linguini
Garlic bread.
