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

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources