|2 servings||calories per servings 560||protein serving 45 g||carbs per serving 45 g||total fat per serving 25 g|
Whitney Otawka's Low Country Boil- Chef Whitney Otawka loves to cook this dish for holidays at the Greyfield Inn on Cumberland Island, Georgia. The shrimp that Whitney uses at the Greyfield comes out of the same waters as those that will ship with this kit. Your shrimp will be harvested by Timmy and Ashley Stubbs of Native Seafood, flash frozen the day they’re brought in, and driven straight to our facility in Atlanta by the Stubbs. Enjoy this classic Southern dish at your next cookout or backyard party!
Red White & Blue Tartlet with Vanilla Cream- This simple fruit tartlet gets its patriotic flair with the help of vibrant berry preserves- strawberry and blueberry- and tangy white chevre. Feel free to get creative with the colorful design on the tartlet; we promise it’ll be left to nothing but crumbs by the end of the backyard party no matter what you choose!
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||7 g|
|Total Carbohydrates||45 g|
|Dietary Fiber||5 g|
Please see recipe for Whitney Otawka's Low Country Boil with Smoked Paprika Butter.
Please see recipe for Red White & Blue Tartlet with Vanilla Cream.
Whitney Otawka grew up in the high desert of Southern California and studied anthropology at The University of California, Berkeley. Living in the Bay Area as a young adult introduced her to an unfamiliar way of eating and an endless supply of fresh produce, seafood, grass-fed beef, organic grocery stores, and more.Learn More...