Chef Kyle Fowlkes from Cyprus Grill in Hampton stopped by THRS to make his shrimp and grits and a strawberry trifle.
>> i want to spin the wheel today. >> they w on’t let you spin the wheel? >> no.o. today has been my day. >>y. cynthia baker at cyprus grill in hampton. something sweet.hi we will start with the savory. >> we are going to do tlifshrimp and grits today. >> that is aavorite around here. what is going to make yours different? >> what stands out for ours we love soy sauce we love a lot of flavor and crump andnd a cajun cream sauce. >>> we are going to do a dessert? >> strawberry a we are making s mhrimp and grits with kyle and cynthia from cyprus gril in hampton. you said the key is the surrey sausage. >> a lot of flavor in sausage. whenever you working with sausage you want to render all of the fat out to get the flavor ing. we have the sausage in the pan here. now what we are going to do is add slump. great big old shrimp. >> are you going to leave the l tools — the tools. the tails? >> >