Shrimp, Grapes and Manchego

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
4

For this appetizer salad, Michael Watz, chef/instructor at Washburne Culinary Institute in Chicago, chooses the seedless Red Flame grapes for their compatible shape, size and balance of sweetness and acidity.

Ingredients

12 large shrimp, peeled and deveined
1/4 cup olive oil
1 tsp. fresh rosemary
1/2 tsp. fresh thyme
2 tbsp. sherry vinegar
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
2 cups torn radicchio
2 cups thinly sliced fennel
1 tbsp. chopped shallots
1/2 tsp. minced garlic
2 tsp. thinly sliced lemongrass
2 cups red seedless California grapes
2 tbsp. dry white wine
12 chives, trimmed
1/4 cup toasted pine nuts
2 oz. Manchego cheese, thinly sliced

Steps

  1. Toss shrimp with 2 tbsp. olive oil, rosemary and thyme. Marinate 30 min., turning often.
  2. Remove shrimp from marinade and pat dry. Spray grilling surface with nonstick cooking spray. Arrange shrimp on grill; season with salt and pepper. Grill 2 min; gently turn and grill 2 min. more or until cooked through. Remove and keep shrimp warm.
  3. Combine 1 tbsp. olive oil, sherry vinegar, salt and pepper in large bowl; whisk to mix. Add radicchio and fennel; gently toss to coat.
  4. Heat remaining 1 tbsp. oil with shallots, garlic and lemongrass in skillet over med.-high heat; sauté 30 sec. Add grapes; sauté 30 sec. more. Stir in wine; cook to reduce.
  5. Per serving, plate salad greens; arrange 3 shrimp on plate. Evenly arrange grapes on top; garnish with chives and pine nuts. Shave 3 to 4 slices manchego cheese around each salad. Serve immediately.

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
university michigan hat coffee cookies

When it comes to fostering engagement in sustainability efforts, you can step up and do the work, or wait for it to happen to you, says Keith Soster, director of sustainability and student engagement for the University of Michigan in Ann Arbor. Here’s a look at Soster’s job description, and how the position has redefined the program.

Q: How did your position come to be?

A: Before Michigan Dining went through a reorganization, requests for student and community partnerships went to whoever could be reached. They wanted someone to be the face of student and community connections—...

Managing Your Business
benefits graphic

So-called fringe benefits such as paid sick and parental leave are anything but fringe in 2017. This year, a flurry of jurisdictions are enacting medical and family leave laws. Arizona, Washington, Vermont, Minneapolis and Chicago will all require employers to offer paid sick leave to workers, and the Society for Human Resources Management predicts that paid parental leave regulations like those approved in Washington, D.C., and New York state last year will continue to crop up on the local level.

At Penn-Harris-Madison School Corp. in Mishawaka, Ind., the food services department’...

Managing Your Business
hand chip card

Between menu planning, budgets and the other myriad concerns FSDs face, it’s easy to overlook the simple ID and/or cash cards issued to diners. But making the choice to upgrade technology can unlock the potential of these once-humble cards: They can be room keys, event tickets and, perhaps most importantly, a needed additional layer of security.

That’s the future of student IDs at the University of Notre Dame, which will switch from magnetic strip cards to chip-based ones in August 2017. “Traditionally, the ID cards have been used as point-of-entry access for dining operations,”...

FSD Resources