Sauteed Shrimp on Brioche with Pickled Pears

Menu Part: 
Sandwich/Wrap
Cuisine Type: 
American
Serves: 
6 sandwiches

Variety is a priority with the lunch bunch, and shrimp makes a welcome change of pace for a sandwich filling—especially when a tasty brioche bun is the carrier. Homemade pickled pears stand in for traditional cucumber pickles and make the most of preserving seasonal winter fruit.

Ingredients

Pickled Pears
¾ cup granulated sugar
½ cup champagne vinegar
½ cup water
1 tsp. whole cloves
3 cinnamon sticks
¼ cup pickled ginger, coarsely chopped
1 tbsp. pink peppercorns
 1 lemon, sliced
3 firm, ripe Bartlett pears, peeled and sliced into wedges about ¼-in. thick

 Sauteed Shrimp
2 tbsp. unsalted butter
 2 tbsp. olive oil
 2 garlic cloves, finely chopped
 2 shallots, finely chopped
24 large shrimp (16-20), peeled, deveined, tails removed
2 to 3 tbsp. white wine
1 lemon, juiced and zested
¼ cup low-sodium chicken broth
Sea salt and freshly ground black pepper
¼ cup chopped fresh basil
 
Sandwiches
6 brioche buns, grilled or lightly toasted
6 leaves gem lettuce, washed and completely dry
Homemade or good quality mayonnaise
 

Steps

1. Prepare pickled pears: Combine sugar, vinegar, water, cloves, cinnamon sticks, ginger, peppercorns and lemon in non-reactive saucepan over med. heat. Stir once to combine and bring to a boil. Reduce heat to low; simmer 10 min.
2. Refrigerate mixture until completely chilled. Pour over pears and refrigerate at least 6 hr. before serving. (Pears will keep up to 1 week in well-sealed jar.)
3. Prepare shrimp: Heat butter and oil over med. heat in non-reactive heavy-bottomed sauté pan until bubbly. Add garlic and shallots; cook 30 sec., stirring constantly. Add shrimp; increase heat and sauté 2 min., or until shrimp begin to turn pink. (A light crispy coating will form on the outside.)
4. Add a splash of wine to the pan; deglaze and remove shrimp.
5. Add lemon juice, zest and chicken broth to pan. Cook over high heat 2 to 3 min. until sauce thickens slightly, stirring constantly.
6. Remove from heat; season with salt and pepper to taste. Add chopped basil and return the shrimp to pan to keep warm.
7. For sandwiches: Spread about 1 tsp. mayonnaise on underside of each bun top; cover with a lettuce leaf. Place 4 shrimp and some sauce on bottom buns; top with several pickled pear wedges.
 

Source: Recipe provided by Executive Chef Sam Talbot, Surf Lounge, Montauk, New York

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