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

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources