Josh Cantrell
Spiritual advisor

 I’m Josh Cantrell, raised in Manchester, TN. I spent 20 years in a whirlwind of sin, 15 of which I was addicted to IV drugs. Jail and prison were my second homes and I often wondered if the cycle would ever break. In May of 2020, facing meth charges, I hit rock bottom and cried out to the Lord. His divine intervention shattered my chains of addiction and by his grace I was led to a recovery program where I built upon the foundation God had given me. I’ve lost many family members and friends to addiction, and it is my passion to walk alongside others who’ve lived through similar struggles, turning my past chaos into a beacon of hope. If I could turn my life around, imagine what God can do for them! This is why I’m involved with Chase Away Fentanyl.

I DO BBQ - WEDDING CATERING FORM

SMOKIN' BUTTZ DELIVERED CATERING

SMOKIN' BUTTz BOXED LUNCHES

SMOKIN' BUTTZ CATERING FORM

Smokin’ Shrimp Fried Rice

Serving Size 6 to 8- Prep Time 5 minutes/ Cook Time 10 to 15 minutes / Total Time 20 minutes

Ingredients:
2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
1 cup frozen peas and diced carrots blend
1/2 cup frozen corn
3 tsp garlic
1/2 teaspoon ground ginger
3 large eggs, lightly beaten
4 cups day old rice
2 to 3 green onions, trimmed and sliced into thin rounds
3 to 4 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Big Jr’s Smokin’ White Sauce
• To a large non-stick skillet or wok, add the sesame, canola or vegetable oil shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
• Add the peas, carrots, corn to the skillet and cook for about 2 minutes, or until vegetables begin to soften, stir periodically.
• Add the garlic, ginger, and cook for 1 minute, stir periodically.
• Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
• Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Incorporate the White Sauce into the dish. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired