Holding (keeping for service) shrimp
Hello there. First time here at this site, and still not sure if this is right place in placing a question from anyone out there for advice.
I'm doing a Tapas Party and I am making 200 pieces of Costco frozen shrimp, will thaw day before.
The dish is sautéed along with serrano ham, olive oil, spices, and a nice Spanish sherry. Made this before, but small quantity. Big hit! My dilemma is that I e need to cook this a couple hours before because it's the most practical, with other things that must be done before guests arrive. I'm helping someone at their home, and they do not want us to be in kitchen, as guests are not far from view. I know I have to place in fridge, reheat, and I am well aware to reheat risks overcooking shrimp. Any advice how to do this? I have chafing dishes, but it's not really necessary that it has to be hot, maybe slightly warm.
Help. I'm frustrated of how to do this.