February 23, 2016
Executive Chef Lisa Marie Frantz adds the shrimp to a hot pan with a little oil and cooks them a couple of minutes to give some color but not long enough to make them tough. She pours on a little wine and flips them over in the pan before adding tomato compote.
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Chef Frantz discovers her sweet spot in the kitchen.
Wedges of lemon, squares of unsalted butter, curly green onion slivers, low country gravy and blackened shrimp sit mise en place in the prep kitchen at The Majestic on King Street. Lisa Marie Frantz, executive chef at The Majestic, is preparing shrimp and grits made to order for each customer.