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

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources