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
millennial employee handshake

Boy, is it ever fun being a member of the millennial generation. On the one hand, there’s a bevy of seasoned bosses and co-workers who typecast us as lazy, easily distracted, entitled upstarts who don’t value older generations’ experience. And on the other hand, there’s an economy that we entered at the exact wrong time that—while it is recovering—required us to settle for less pay and fewer benefits at the beginning of our careers, stunting our growth trajectory right from the start. (Whoops, there I go playing right into our complain-y stereotype.)

Like us or not, the millennial...

Ideas and Innovation
fidget spinner

While they may be a nuisance to parents, restaurants are finding an unexpected use for trendy fidget spinners. A chef at Houston seafood spot Reef posted a video to Instagram to show off the new technique: dripping sauce over the toy while it’s spinning on a plate to make creative designs.

Sponsored Content
ballpark stadium food trends

From Bush’s Best ® .

Whether it’s at a college or university, a minor league game or a major league game, sports stadiums offer an array of delicious foods that sports fans love. A look at what’s happening in stadiums’ food offerings spotlights a few trends that foodservice directors should keep an eye on and adapt for their own menus.

1. More pork options

According to Technomic’s MenuMonitor, powered by Ignite, instances of pork on stadium menus have increased 33% year-over-year. Going ultra-indulgent with pork is trending, too—Kauffman Stadium in Kansas City, Mo., serves...

Sponsored Content
blended burger mushrooms

From The James Beard Foundation.

Blending meat and mushrooms in burgers and other iconic foods is a major trend heralded by a number of trendsetters and publications.

As many know, this trend was started by college and university chefs and dining directors because they could create better burgers (and meatballs, tacos and meatloaf) by blending at least 25% ground mushrooms in with beef. These operators knew that “the blend” was better-tasting, better for the environment, better nutritionally and better for holding because of the juicier texture.

In return for being...

FSD Resources