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

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources