South Paws™ Shrimp with a Green Apple Salad and Balsamic Reduction

Menu Part: 
Salad
Cuisine Type: 
American

Make America’s favorite seafood sophisticated by serving it with a frisee and green apple salad. Finish it off with a poached egg.

Ingredients

5 C of South Paws™ Popcorn Shrimp—Cooked as per instructions
2 ea. Green apples
3 Heads of Frisee lettuce—Green leafs removed, de-stemmed and washed
1/2 C of toasted pine nuts
1 ea. Lemon—juiced
3 T Olive oil
1 QT of Balsamic Vinegar
Salt and Pepper to taste

Steps

  1. In sauce pot, add balsamic vinegar and place on med high heat. Let vinegar boil, and reduce by about 3/4s, until it thickens to a spoon coating consistency, keeping in mind that when it is cold/room temp it will thicken further.
  2. With a mandolin on its thinnest slicing setting, slice green apples, careful to rotate the apple when you approach the core/seeds.
  3. In mixing bowl, add frisee, sliced apples, olive oil, lemon juice, pine nuts , and a pinch of salt and pepper. Toss lightly with your hands.
  4. On a dinner plate, place the apple and frisee salad. Drizzle about 1 ounce of the balsamic reduction over the whole plate with either a spoon or squeeze bottle. Arrange about half a cup of the cooked South Paws Popcorn Shrimp around and on top of salad. Recipe should make 10 portions. Serve.

Additional Tips

Additional Tips

For added punch, top salad with a single poached egg.

More From FoodService Director

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources