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

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources