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

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...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

Menu Development
jackfruit

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR. Jackfruit is the latest superfood garnering buzz, and Even Stevens Sandwiches has gone after the vegetarian-friendly option for a recently launched torta. Here, Culinary Director Brandon Price shares three lessons learned from adding jackfruit to the menu.

Finding the best form

Using fresh jackfruit wasn’t the answer for the chain. It has to be sourced internationally, and breaking it down cuts into labor costs. But...

Ideas and Innovation
hibachi grill cooking

We saw in 2016 that many operators were trying to have some type of display cooking in their food operation. We installed a hibachi grill this fall, and within three months we had 300 residents and guests make reservations. We also use our hibachi grill for cooking classes twice a month, where our hibachi chef Abby Kramer does an excellent job teaching different cuisines. We have received so many compliments that we have decided to get another hibachi grill for a different dining venue in 2017.

FSD Resources