Seattle food writer and KNKX food commentator Nancy Leson is here to simplify dinner with three quick and delicious ways to up your shrimp-loving ante. In this class, she’ll discuss buying, shelling and cleaning shrimp, and why you should always keep a pound (or two!) of frozen shrimp on hand. You’ll learn the steps for making Spanish-Style Garlic Shrimp; Korean Shrimp with Zucchini Pancakes; and Old Bay Shrimp Cakes.
With seafood, gluten, dairy and eggs.
About the instructor: Nancy is an award-winning food writer and radio personality who learned much of what she knows about food during her first career — waiting tables. Seattle readers know her as the mouth that scored — for the better part of two decades — as restaurant critic and food columnist for the Seattle Times. When she’s not in her kitchen conjuring recipes and rejoinders shared weekly as “Food for Thought” on Seattle NPR-member station KNKX, you’ll find her prowling the aisles of PCC gathering inspiration for dinner. See what Nancy is up to at NancyLeson.com.
This is a demonstration class offered live via Zoom. One spot in class is good for one kitchen. A recording will be sent after class to all registered students. Class link and recipes will be sent four days before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information. Cancellation Policy: Online classes are nonrefundable. You can request a transfer to a different class up to one week prior to class.
Monday, May 17, 4:30 - 5:45 pmRegister for class