Shrimp & Noodle Salad Parfait

Menu Part: 
Salad
Cuisine Type: 
Asian
Serves: 
24

This fanciful offshoot of shrimp cocktail is perfect for the bar crowd or as an appetizer. Served cold, this dish features layers of Cucumber Salad, mung bean noodles and Marinated Tomatoes topped with grilled shrimp and an Almond Satay Sauce.

Ingredients

Cucumber Salad:
3 lb. cucumbers, thinly sliced
8 oz. carrots, julienned
9 oz. red onions, thinly sliced
1 tbsp. salt
3 cups rice vinegar
12 oz. sugar

Marinated Tomatoes:
1⁄2 cup lime juice
1⁄3 cup fish sauce
3 tbsp. brown sugar
1 tbsp. nam prik pao (Thai chili jam)
1 lb. 2 oz. tomatoes, diced

Almond Satay Sauce:
1⁄4 cup canola oil
1 oz. garlic, minced
4 tsp. grated gingerroot
2 tbsp. Thai red curry paste
1 1⁄2 cups coconut milk
1 1⁄2 cups roasted almond butter
1⁄2 cup chicken broth
1⁄2 cup fish sauce
1⁄4 cup honey
2 tbsp. rice vinegar

3 lb. shrimp, shelled, deveined
1⁄2 cup canola oil
6 cups lettuce chiffonade
1⁄4 cup chopped mint
12 cups cooked mung bean noodles, chilled
1⁄4 cup chopped cilantro
1 1⁄2 cups chopped, toasted almonds

Steps

1. For cucumber salad: Toss cucumbers, carrots, onions, and salt. Let stand 5 min.

2. Whisk vinegar and sugar; pour over cucumbers. Chill.

3. For marinated tomatoes: Whisk lime juice, fish sauce, sugar, and nam prik pao. Add tomatoes; stir to coat. Chill.

4. For almond satay sauce: In saucepan, heat oil. Cook garlic, ginger, and curry paste until soft. Add coconut milk; simmer 1 min. Add remaining ingredients; whisk until smooth. Cover and chill. Before using, whisk in 1⁄2 cup water to thin sauce.

5. Per order: Toss 3 shrimp with 1 tsp. oil. Grill 3 min., turning once. Split shrimp in half.

6. Layer lettuce, tomatoes, mint, noodles, cucumber salad, and cilantro in parfait glass. Repeat layers; top with satay sauce, shrimp, and almonds.

More From FoodService Director

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

FSD Resources