Shrimp De Jonghe
Yield
Makes 24 10-oz. portions.Share this:
Ingredients
- 4 1/2 lb. GFS Chopped Spinach, thawed
- Trade East Salt, to taste
- Trade East Black Pepper, to taste
- 4 1/2 lb. Recipe: Three-Grain Blend
- 3 lb. Basmati Rice, cooked per package instructions
- 1 1/2 lb. Farro, cooked per package instructions
- 1 lb. Red Quinoa, cooked per package instructions
- 1/2 c. Low-Sodium Soy Sauce
- 2 Tbsp. Chopped Garlic
- 2 Tbsp. Fish Sauce
- 2 Tbsp. Sesame Oil
- Trade East Salt, to taste
- to taste Trade East Black Pepper
- 1 1/2 c. Primo Gusto Grated Parmesan Cheese
- 4 1/2 lb. Cooked White Peeled and Deveined Shrimp, tails removed
- 12 oz. Recipe: Sherry Parmesan Breadcrumbs
- 2 qt. GFS Coarse Panko Breadcrumbs
- 1 c. Primo Gusto Grated Parmesan Cheese
- 1/2 c. GFS Canola Oil
- 1/2 c. Sherry Wine
- 1/4 c. Markon Italian Parsley, trimmed and finely chopped
- 2 ct. Markon Lemon, zested; yield 1½ Tbsp.
- 1 Tbsp. Trade East Granulated Onion
- 2 tsp. Trade East Granulated Garlic
- 2 tsp. Trade East Sea Salt
- 1 tsp. Trade East Black Pepper
- 1/4 c. GFS Canola Oil
- 1 1/2 c. Markon Grape Tomatoes, sliced in half lengthwise
Recipe: Three-Grain Blend
Ingredients
Preparation
1. Combine all ingredients in a stainless-steel mixing bowl and mix thoroughly. Season to taste with salt and pepper.
2. Transfer to a nonreactive storage container. Cover, label, date and refrigerate for future service.
Recipe: Sherry Parmesan Breadcrumbs
Ingredients
Preparation
1. Combine all ingredients in a stainless-steel mixing bowl. Mix thoroughly.
2. Transfer to a storage container. Cover, label, date and refrigerate for future service.
Recipe Preparation
1. Place spinach in a fine mesh strainer. Squeeze out as much liquid as possible. Place on paper towel in a stainless-steel hotel pan to remove any remaining liquid. Season to taste with salt and pepper.
2. Place 2 oz. of three-grain blend in the bottom of an 8-10 oz. casserole dish. Season to taste with salt and pepper. Sprinkle 1 Tbsp. of Parmesan cheese over the top of the rice. Spread 2 oz. of spinach on top of the rice. Shingle 3 oz. of shrimp across the top of the rice. Sprinkle 1/2 oz. of breadcrumbs on top of the shrimp. Cover, label, date and refrigerate for future service.
To prepare à la carte:
1. Place casserole in a heated 350°F convection oven. Cook up to 15 minutes, or until just warmed through and breadcrumbs are golden-brown.
2. Place 1/2 tsp. of canola oil in a heated, nonstick sauté pan. As soon as the oil begins to smoke, add 1 oz. of grape tomato halves to the pan. Season to taste with salt and pepper. Toss over medium-high heat for 15 seconds or just long enough to char the tomatoes. Place the tomatoes in a casserole dish alongside shrimp.
