Citrus Shrimp Summer Rolls with Florida Orange–Sriracha Dipping Sauce

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
6

Light, crunchy and bursting with sweet flavor, Florida orange juice and ginger–marinated shrimp rolls fill the senses with a taste of summer. A Florida orange and sriracha dipping sauce adds an extra kick of citrus.

Ingredients

2 cups Florida orange juice
2 tablespoons fresh ginger, cut into julienne
1 cup daikon radish, cut into julienne
1 cup carrot, cut into julienne
1 ½ pounds (16-20 count) shrimp
6 summer roll wrappers
1 bunch mint, whole leaves removed
2 tablespoons sriracha sauce

Steps

Combine orange juice and ginger in small saucepan; bring to a boil. Cook over medium heat; reduce to one-half volume.

Place radish and carrot in orange juice mixture; blanch for 20 seconds. Remove ginger, radish and carrot and place in ice water bath; drain on paper towels.

Cool orange juice mixture; reserve.

Bring 8-quart pot of water to a boil. Peel and devein shrimp; slice shrimp in half lengthwise. Add shrimp to boiling water. When water returns to a boil, cook shrimp for approximately 4 minutes or just until cooked through and pink. Remove shrimp from boiling water; place in ice water bath.

Place summer roll wrappers in medium bowl; cover with cold water to soften.

Place one summer roll wrapper on a cutting board. Place four shrimp halves in single line along middle of wrapper. Place small amount of ginger, carrot and radish on top of shrimp. Lay several mint leaves on top.

Fold in both ends of summer roll wrapper, then fold in one side and roll up. Repeat with remaining wrappers.

Add sriracha to orange juice reduction; stir. Cut summer rolls in half on the bias, if desired. Serve with Florida Orange-Sriracha Dipping Sauce.

Source: 

More From FoodService Director

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

Ideas and Innovation
packaged meals

While the multiple-choice questions on FoodService Director’s annual census surveys are a great way of gathering data on trends, I’ve always been rather partial to the open-ended queries. We can’t possibly think up every answer operators might have to a particular question, and it gives respondents a chance to show some personality as well. (A special nod to one cheeky operator’s not-quite-safe-for-work response to how they’re tackling shortened lunch periods—you made my day.)

So this year, for the first time since I’ve been at FoodService Director, I chose to include a very open-...

Ideas and Innovation
chicken dinner

For the last three years, we’ve hosted an event called Winner, Winner, Chicken Dinner. We sponsor the local chapter of Future Farmers of America to raise the chickens, and we have to arrange all the transporting from farms to the distributor, which keeps the birds in a freezer until we’re ready. We build hype by having students vote on the proprietary spice blend they would like on the chicken. It helps the nutrition team get involved in the educational process and showcase local food purchasing.

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

FSD Resources