Low-Country Shrimp Tostada With Mango Pistachio Salsa

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
12 appetizer servings

With Red Drum’s location in the Charleston area, Chef Berryhill has easy access to local shrimp, as well as product coming up from Florida and the Gulf states. He has developed close relationships with local fishermen and often buys seafood directly from them. This recipe reflects Berryhill’s Southwestern roots blended with his newer Southern home.

Ingredients

2 lb. fresh shrimp, shelled, deveined
2 tbsp. BBQ spice
2 oz. butter, melted
1 cup diced fresh mango
1/4 cup whole roasted pistachios, lightly crushed
3 tbsp. finely diced red bell pepper
1 serrano chile, minced
2 tbsp. chopped basil leaves
1 tbsp. olive oil
1/2 lime, juiced (about 1 tbsp.)
1 head baby romaine lettuce, outer leaves discarded, hearts chopped
Salt, to taste
12 small round corn tortillas, fried crisp
2 tbsp. grated cotija cheese

Steps

  1. Lay shrimp flat on cutting board and line up backs to bellies. Run skewer through center, threading 8 to 12 shrimp on each skewer. Season with BBQ spice and baste with melted butter.
  2. Cook shrimp over hot coals or on hot grill 5 minutes until done. Baste again with melted butter.
  3. Meanwhile, prepare Mango Pistachio Salsa. Combine mango, pistachios, bell pepper, chile, basil, olive oil and lime juice; toss well. Add chopped romaine and toss again. Add salt to taste.
  4. For service, place shrimp on top of fried tortillas. Garnish with salsa and cotija cheese. 
Source: Recipe and photo courtesy of American Pistachio Growers

More From FoodService Director

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...

FSD Resources