Shrimp and Chorizo Marinara Poutine


Makes 24 1½-lb. servings.
Shrimp and Chorizo Marinara Poutine


  • 1½ c. GFS Clear Canola Salad Oil
  • 168 ct. White Shrimp, Peeled & Deveined, Tail-On
  • 18 lb. ⅜" French Fries
  • to taste Kosher Salt
  • to taste Trade East Ground Black Pepper
  • 12 lb. (Recipe) Chorizo Marinara
  • 2¼ lb. GFS Part-Skim Mozzarella Cheese, ¼" dice
  • 6 oz. Primo Gusto Imported Parmesan Cheese
  • ½ c. Markon Dill

Recipe Preparation

To prepare à la carte:
1. Heat 1 Tbsp. of canola oil in a heated sauté pan. Add 7 shrimp to the pan. Toss over medium-high heat until translucent. Season to taste with salt and pepper.

2. Place 12 oz. of french fries in a 350°F deep-fryer. Cook 4½-5 minutes until golden-brown. Allow to drain. Season with salt and pepper.

3. Place the fries in a warmed serving bowl. Top with the shrimp. Ladle 8 oz. of warmed chorizo marinara over the shrimp and fries.

4. Sprinkle 1½ oz. of the mozzarella on top of the sauce. Place the bowl under a heated salamander to melt the cheese. Sprinkle 1 Tbsp. of Parmesan cheese and 5-6 sprigs of dill on top of the sauce and cheese.