Shrimp Cilantro Chutney Salad
YieldMakes 24 14-oz. servings.
- 1 lb. GFS Dry Lentils
- 36 oz. Recipe: Cilantro Chutney
- 1 lb. Poblano Peppers
- 4 oz. Markon Ready-Set-Serve Cilantro
- 4 oz. Markon Ready-Set-Serve Green Onions
- 1 oz. Markon Mint Leaves
- 2 c. GFS Granulated Roasted Peanuts
- ½ c. Primo Gusto Extra Virgin Olive Oil
- ¼ c. GFS Granulated Cane Sugar
- 3 ct. Markon Limes, juiced
- 2 Tbsp. Fresh Ginger Root
- 1 Tbsp. Crushed Garlic
- 1½ Tbsp. Trade East Sea Salt
- 2 tsp. Garam Masala
- 1 c. Water
- 3 c. Primo Gusto Extra Virgin Olive Oil
- 6 lb. White Shrimp, Peeled & Deveined Tail-On, Headless, 26-30 Count per Pound
- 4 Tbsp. Trade East Paprika
- 2 Tbsp. Trade East Ground Turmeric
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 6 lb. Markon Ready-Set-Serve Aromatic Herbs & Tender Greens Salad Blend
- 14.4 oz. Markon Roma Tomatoes, diced
- 12 oz. Markon Ready-Set-Serve Radishes, sliced
Recipe: Cilantro Chutney
1. Place the whole peppers on an open range burner over medium-low flame. Char the peppers on all sides. Do not over cook. Place in an uncovered hotel pan in a single layer. Refrigerate until cool.
2. Using scissors, cut the pepper open lengthwise. Snip off the top of the core and discard. Remove any remaining seeds. Turn the pepper over. Scrape the charred skin off of the outside using a paring knife. Wipe any excess charred skin or seeds off with a paper towel. Small dice. Place in a stainless steel mixing bowl.
3. Add the cilantro, green onions, mint, peanuts, olive oil, sugar, lime, ginger, garlic, salt and garam masala to the peppers. Mix together thoroughly. In small batches, finely chop in a food processor fitted with a metal blade. Place in a second stainless steel mixing bowl. Add the water. Mix together thoroughly. Place in a nonreactive storage container. Cover, label, date and refrigerate until needed.
1. Place the lentils in a pot of simmering salted water. Cook 12 minutes or until tender but still firm to the bite. Place in a fine mesh strainer. Rinse under cold water. Allow to drain. Spread out in a thin layer on a parchment-lined sheet pan uncovered. Allow to dry.
2. In batches, place the lentils in a dry fine mesh strainer. Place in a heated 350°F deep-fryer. Cook for about 45 seconds or until crispy. Place on paper toweling. Allow to drain. Place in a storage container. Cover until needed.
3. Place 4½ c. of cilantro chutney in a stainless steel mixing bowl. Whisk 1¼ c. of olive oil into the chutney. Cover, label, date and refrigerate until needed. Whisk together before each use.
4. Pat the shrimp dry with paper toweling. Place in a stainless steel mixing bowl. Sprinkle paprika and turmeric over the top of the shrimp. Season with salt and pepper. Mix together using a rubber spatula. Place in a storage container. Cover, label, date and refrigerate until needed.
To prepare à la carte:
1. Place 1 Tbsp. of olive oil in a heated, nonstick sauté pan. Add 7 shrimp to the pan. Sauté until just cooked through.
2. Place 4 oz. of greens and herbs in a chilled stainless steel mixing bowl. Drizzle 1½ oz. of cilantro chutney over the top of the greens. Season with salt and pepper. Toss together until blended.
3. Mound the greens on a chilled salad bowl or plate. Place ⅗ oz. of tomatoes and ½ oz. of radishes on the top center of the greens. Sprinkle 1 oz. of crispy lentils over the top of the salad. Going around the base of the salad, stand the shrimp with the tails up.