Stuffed Pound Cake French Toast and Shrimp-n-Grits with Brunch n Lunch
We’re in the Kirby & Holloway Kitchen with Domonique Williams.
Domonique is the owner of Brunch n Lunch in Dover. He’s showing us how to make Stuffed Pound Cake French Toast, and Shrimp-n-Grits. Enjoy!
Pound Cake French Toast
2 Slices Pound cake
½ cup French toast dredge
1 cup Apple Pie Filling
1 oz. Mixed Berries
1 oz. Whipped Cream
1 tbsp butter
Turn a skillet on low to medium heat. Melt the butter. Dip each piece of
pound cake in the French toast dredge. Brown in the skillet until golden. 3-
5m. Heat apple pie filling in skillet covered over medium heat. Once hot
remove from heat. Place one of your slices of pound cake on a plate and top
it with apple pie filling. Cover the filling with the remaining slice of pound
cake. Garnish with berries and cream. Enjoy!
Shrimp and Grits
6 Jumbo or extra large shrimp
½ cup of collards
½ cup of cherry tomatoes
half an onion
½ cup of oyster mushrooms
1 cup sharp cheddar
½ cup water
¼ cup of grits
½ cup of milk
2 tbsp. butter
Boil grits in 1 tbsp. of butter the water and milk. Meanwhile In a pan on
medium heat cook shrimp, greens, tomatoes, and mushrooms together. Once
the shrimp is cooked through remove it from heat and serve it on top of the
grits and cheese.