This delicious shrimp dish was created by Andy Floyd, Director of Curriculum for cook Street School of Fine Cooking in Denver, Colorado.
He created a fazzoletti with shrimp à la Provençale for a Deep Plate exercise that was originally published in September 2009.
The next course in this Bauscher Bloom bowl is “Zuppa dei Doge,” a clarified brodo with vegetables.
Shape your own dishes with the Bauscher Bloom Bowls.
