Dame Gena Berry is the founder of Culinary Works, a food styling and culinary production company serving leading brands, major motion picture producers, food and spirits festivals, and clients seeking top-tier food stylists and culinary professionals.
She holds a B.S. from Auburn University and continued her studies at The Culinary Institute of America’s Hyde Park and Greystone campuses. With more than thirty years of experience, Gena and her multi-talented team, affectionately known as #TeamGB, bring exceptional skill, creativity, and industry insight to every client engagement.
An accomplished cook and trusted resource, Gena leads her team in managing every aspect of special projects that demand high-level culinary expertise. Known for their professionalism and meticulous attention to detail, Culinary Works draws on a deep network of chefs, vendors, and culinary experts to deliver seamless results.
Ingredients
Method
- Cook shrimp: Bring a large pot of water to a rapid boil. Add 1 T kosher salt and 2 bay leaves. Dump shrimp in the boiling water just until the shrimp curl into a C shape and turn pink, about 3 minutes. Pour into a strainer and toss with ice cubes to stop the cooking. Peel and de-vein the shrimp. Mix the remaining bay leaves, vinegar, sugar, garlic,1/2 tsp salt and capers; whisk in the oil. Drain and rinse the onions. Combine the peeled, de-veined shrimp, onions and parsley and toss with lemons and dressing. Store in a zip top bag for up to 6 hours. To make ahead, cook and peel the shrimp, store in a zip top bag with dry paper towels. Mix the dressing and store in a jar, slice and soak the onions, chop and squeeze the parsley dry and roll in paper towel and put in bag with shrimp. Toss all together 4-6 hours before serving, tossing in sliced onions
- This is my go-to recipe, great for parties, perfect for a cocktail snack or just plain old good eating!
