Rock Shrimp and Tomato Salad

rock shrimp tomato salad
Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
8

Mixed with avocado, black bean salsa and tossed with a citrus-chipotle dressing, this shrimp and tomato salad is a meal by itself, or a wonderful compliment to a larger meal as a side dish.

Ingredients

1 lb. cooked rock shrimp
1⁄8 tsp. ground red pepper
1⁄2 cup vegetable oil
8 large onions, thinly sliced
4 lb. coarsely chopped romaine leaves
8 Florida tomatoes, cut into wedges
4 Haas avocados, peeled and cut into thin slices
Black Bean Salsa (recipe follows)
Citrus Chipotle Dressing (recipe follows)
6 cups fried tortilla strips, for garnish

Black Bean Salsa:
4 cups cooked black beans
1⁄4 cup chopped red onion
1⁄4 cup finely chopped red or green bell pepper
2 tbsp. lime juice
1⁄4 cup chopped cilantro

Citrus-Chipotle Dressing:
11⁄3 cups canola oil
1 cup orange juice
1⁄2 cup lime juice
1⁄4 cup lemon juice
2 tbsp. finely chopped canned chipotle
2 tsp. sugar
1 tsp. salt

Steps

1. Toss shrimp with red pepper. In a skillet over medium heat, heat oil. Add onions; cook and stir until caramelized, about 15 min. Set aside.

2. Per salad, in a large bowl, top 5 cups romaine with 8 oz. tomatoes, 4 oz. cooked onions, 5 oz. avocados, 4 oz. caramelized onions, 2 oz. shrimp, and 1⁄2 cup Black Bean Salsa. Add 1⁄3 cup Citrus Chipotle dressing; toss well. Garnish with 3⁄4 cup
tortilla strips.

Black Bean Salsa:

In a bowl, combine all ingredients.
Yield: about 4 cups.

Citrus-Chipotle Dressing:

In a blender, combine all ingredients; whirl until smooth.
Yield: about 3 cups.

More From FoodService Director

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

FSD Resources