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  1. jc30058

    Advice on serving shrimp in chafers...

    I'm making Cajun shrimp in butter sauce for an event for 60 people. There is no kitchen onsite. My plan was to cook the shrimpin my kitchen, store in Cambro, and place in chafer 30 min before serving. I'm nervous it will overcook and become a chewy, rubbery, mess. Any advice?? I'm a new caterer...
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