Chef Jim Roberts brings Julie Connors from Connor’s Shrimps Farm to talk about Indiana Shrimp and cook a shimp soup.
something fresh, living life indy style. >> oh, as usual, chef jim starts withoout us. >> taking the heads off the shrimp. >> what do you have today? >> we pulled the ocean all the way to indiana. we have great — >> with the hemi? >> it wasn’t easy. i had them in there. oh, they said i would drink ocean water. >> anyway, i have julie here with or. cottage shrimp bar in indiana. >> big shrimp. >> tell us about your shrimp, what do you think? >> the finest quality that you could possibly eat. we grow those in indiana. >> people do a double take, don’t they? >> they are like, no, you can’t. you say, well, tracy, what is on the sh today? i’m going to eat you later! what is on the show friday? we will have some local shrimp. yeah. >> look at that. >> what? how did you come to — did you just cattle were taking up too much room? you had to switch it? >> no, we had some extra acreage. and, we
- Tags:
- BHT
