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
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

FSD Resources