Shirley Plantation Shrimp Boil brings the Table to the Farm
Culinary Institute of Virginia Chefs and Students Cook Up Freshwater Shrimp
In a flurry of activity, Culinary Institute of Virginia chefs and students pull shrimp from boiling water. Red new potatoes, corn on the cob, and kielbasa are already in the troughs as hungry patrons wait on the stars of the show; the Shirley Plantation freshwater prawns. It’s all part of the much-anticipated Shirley Plantation Shrimp Boil, a much-anticipated event held on a Saturday afternoon once a year in September.
“Grab a tray!” calls Chef Burroughs. The students, used to the pace of the kitchen, respond accordingly, picking up trays to fill with delectable prawns. After mixing them with a vibrant seasoning, the students bring the shrimp into the barn and begin adding it to the troughs of food for the delighted guests.
What makes Freshwater Shrimp So Different?
Freshwater shrimp, simply put, are shrimp that live in freshwater. Since Hampton Roads is surrounded by mainly saltwater, farming freshwater shrimp is quiet a rarity. Shirley Plantation prawns are grown onsite in freshwater and harvested especially for the shrimp boil.
What exactly is a Shrimp Boil?
Seafood boils are a traditional and hugely popular dish throughout America’s coastal towns. Their history is complex and intertwined with local customs. The genesis for the meal, considered a low country boil, comes from a dish called Frogmore Stew, named after the hometown of the alleged creator.
Traditional Frogmore Stew contains two main ingredients: shrimp and yellow corn. As the dish evolved over time, more ingredients were added, including redskin potatoes and kielbasa, among other variations. At this point, everyone has their own special twist on this culinary delight.
Photos By: Susan Rowell-Bundy
Culinary Institute of Virginia at the Shirley Plantation Shrimp Boil
Excited to return for another year, CIV chefs and their students always look forward to cooking some spectacular food at the Shirley Planation Shrimp Boil. Showing the students how to cook the shrimp thoroughly by agitating them within the boiler, Chef Burroughs teaches as he cooks.
Students learn valuable off-site catering techniques from their instructors, and as part of the hands-on nature of the Culinary Institute of Virginia, Chef Burroughs, Chef Cooperman, and Chef McCarthy share their wealth of knowledge, adjusting to the environment, timing, and materials they are given.
Students and chefs work in tandem to prepare a large amount of food and ensure it is seasoned and cooked well for the guests. Once the food enters the barn, eager patrons take their places and begin to eat. Not surprisingly, there are smiles all around as they savor the seasoned prawns, redskin potatoes, kielbasa, and corn on the cob.
It's the freshwater shrimp! The stars of the evening. #myciv #ecpiuniversity #ShrimpBoil pic.twitter.com/O8j7uJCvt7
— Culinary Inst. of VA (@CIVChef) September 17, 2016
Do you dream of working with a team to cook up tasty meals for hungry customers? If you want to earn an Associate of Applied Science Degree in Culinary Arts, consider ECPI University’s Culinary Institute of Virginia for their hands-on culinary arts program. To see if the Culinary Institute of Virginia is right for you, contact a friendly ECPI University admissions advisor today to discuss your options.
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