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
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

Ideas and Innovation
baked bread

Instead of sourcing value-added product to reduce labor, the food and nutrition team at University of Wisconsin Hospital and Clinics in Madison outsources its baked goods to a local shop that hires only formerly incarcerated workers. The bakery was able to hire two new former inmates in order to keep up with the volume needs of the hospital. “We want to be really entrenched in the community, not just have a building that sits in the center of Madison,” says Amy Mihm, clinical nutrition specialist for the hospital.

Managing Your Business
food symbols allergens

Bellevue School District in King County, Wash., has reduced the instances of life-threatening allergic reactions by 94% since 2013. Wendy Weyer, business manager for nutrition services, says that success stems from direct communication with the district’s 20,000 students.

Q: What was the first thing you did to start reducing allergic reactions?

A: More than five years ago, we changed our menu signage to provide information to students on what the common allergens were on all the foods that were served at every station. We use symbols such as an egg or a wheat stalk for younger...

FSD Resources