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

Sponsored Content
coffee senior living

From Keurig Green Mountain.

Healthcare foodservice represents the perfect environment for serving coffee. For the time-crunched staff, family and friends visiting patients, and seniors craving a treat, snack, or pick-me-up, coffee is considered a valuable amenity.

What’s more, purchasing beverages away from home is a popular habit. According to Technomic’s 2016 Beverage report, consumers average 3.6 drink purchases per week from foodservice outlets. And coffee is one of the most popular beverage options— Technomic’s 2016 Snacking Occasion report found 61% of consumers say...

Industry News & Opinion

South Valley Preparatory School in Albuquerque, N.M., has launched a range of healthy eating initiatives to combat obesity, the Albuquerque Journal reports.

The initiatives are in response to a State of Obesity report that stated that nearly a quarter of 10- to 17-year-olds in New Mexico were overweight or obese in 2016. The school banned junk food on campus during school hours for both students and staff, and offers healthy seasonal meals in its cafeteria. Students also take weekly trips to local farms to get an inside look at where their food comes from.

While the school...

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

FSD Resources