Louisiana Wild American Shrimp Piquant

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
4

Ingredients

3 tbsp. vegetable oil
1 onion, minced
3 celery ribs, minced
3 garlic cloves, minced
1 (14.5 oz.) can crushed tomatoes, with their juice
1⁄2 cup tomato sauce
1 large lemon, cut in thin slices
1 lb. Certified Wild American shrimp, peeled and deveined
Salt and pepper, to taste
1⁄2 tsp. Tabasco (or more to taste), optional
1⁄2 cup green onions, minced
1⁄2 cup parsley, minced

Steps

1. Heat oil in a 3-qt. saucepan.

2. Sauté the onions and celery until tender.

3. Add garlic, crushed tomatoes with their juice and tomato sauce. Stir and bring to a gentle boil.

4. Add lemon slices; cook, stirring, for about 2 minutes. Add shrimp, salt and pepper and Tabasco. Stir to coat well. Cook just until shrimp turns pink.

5. To serve, sprinkle with minced green onions and parsley.

More From FoodService Director

Menu Development
health food medicine stethoscope

For the last two years, Chris Studtmann has jockeyed between Northwestern University’s residential dining halls and athletic training tables in his role of executive chef, trying to meet the health and food preferences of both sides. Now, his team is taking best practices developed for the sports teams to the 20,000-plus student population, working with dietitians from the school’s contract company to better sync healthy menu choices with lifestyle needs.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

FSD Resources