Shrimp Tartine

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
2 servings

Chef Gutierrez has simplified a classic tartine into an easy-to-handle open-face sandwich. Golden beets, peppers and slender green beans supply a good portion of vegetables for lunch; mayonnaise blended with edamame creates a unique spread. The combination of higher-end ingredients is an opportunity to upcharge for this lunch item.

Ingredients

12 raw shrimp, peeled and deveined
1 small garlic clove, minced
2 tbsp. olive oil
1/2 cup mayonnaise
1/4 cup cooked soybeans (edamame)
1 tsp. red wine vinegar
Dash salt
1/2 cup golden beets, cooked and cubed
1/4 cup red bell peppers, julienned
4 peppadew peppers, quartered
12 haricots verts (slender green beans), cooked
1 baguette (10-in. long), sliced horizontally in half, toasted
3/4 cup shaved manchego cheese
2 tbsp. vinaigrette dressing
1 bunch micro-greens

Steps

  1. In small bowl, combine shrimp, garlic and olive oil; toss to coat. Cover and marinate in refrigerator for 30 min.
  2. In food processor, combine mayonnaise, soybeans, vinegar and salt; blend until smooth. Chill in refrigerator.
  3. Heat sauté pan over med. heat. Add marinated shrimp; sauté until just pink.
  4. In bowl, combine beets, bell peppers, peppadew peppers and haricots verts; set aside.
  5. To serve, spread 1/4 cup edamame mayonnaise on each half of toasted bread; sprinkle with manchego cheese. Top each bread half with 6 shrimp; evenly divide vegetable mixture over each. Arrange micro-greens on top and drizzle with vinaigrette. 
Source: Chef Jose Gutierrez, River Oaks Restaurant

More From FoodService Director

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

FSD Resources