Asian Grilled Shrimp with Pear Relish

Menu Part: 
Appetizer
Cuisine Type: 
Asian
Serves: 
24 main dish servings

Featuring Pear Relish and many spices, this colorful seafood dish balances Asian and fruit flavors.

Ingredients

1 cup Pacific Northwest Canned Pear juice
1 cup soy sauce
1/2 cup rice wine vinegar
1/3 cup dark sesame oil
2 to 4 tbsp. chili-garlic sauce
1/4 cup ginger, pickled, minced
144 pieces shrimp, peeled, deveined (16 ct./lb.)
48 bamboo skewers, soaked in water
24 baby bib lettuce leaves
1 1/2 qt. Pear Relish (recipe follows)
1 cup dark sesame oil
24 fresh cilantro sprigs

Pear Relish
Yield: 3 cups
1 1/4 qt. finely diced Pacific Northwest Canned Pears (juice reserved for marinade)
2/3 cup minced cilantro
1/2 cup finely diced red onion
1/2 cup rice wine vinegar
1/3 cup fish sauce
2 tbsp. chili-garlic sauce

Steps

  1. In container with lid, whisk together pear juice, soy sauce, vinegar, oil, chili sauce and ginger; add shrimp, toss to coat, cover and refrigerate 1 to 2 hours, stirring occasionally.
  2. Before cooking, remove shrimp from marinade and drain. Weave shrimp evenly onto skewers, 3 shrimp per skewer.
  3. Grill two skewers per serving to order over medium-high heat.
  4. For each serving, place lettuce leaf on plate and mound 1/4 cup Pear Relish over leaf. Top with two shrimp skewers and drizzle with 2 teaspoons sesame oil. Garnish with fresh cilantro sprig.

Pear Relish

  1. In bowl, combine all ingredients. Toss to mix well, cover and refrigerate at least 2 hours before using as directed. Mixture may be processed slightly to make texture smoother to serve as dipping sauce.
Source: Pacific Northwest Canned Pear Service

Additional Tips

Additional Tips

Serve with green sticky rice (cooked medium-grain rice mixed with minced chives, parsley, cilantro, basil and scallion) and additional pear slices or halves, if desired. Or these may be served as appetizers individually on a skewer with finely processed Pear Relish as dipping sauce. 

More From FoodService Director

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources