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Shrimp De Jonghe

Yield 24 10-oz. portions

Ingredients

  • 4½ lb. GFS Chopped Spinach, thawed
  • to taste Trade East Salt
  • to taste Trade East Black Pepper
  • (Recipe) Three-Grain Blend

    Ingredients

      • 3 lb. Basmati Rice, cooked per package instructions
      • 1½ lb. Farro, cooked per package instructions
      • 1 lb. Red Quinoa, cooked per package instructions
      • ½ c. Low-Sodium Soy Sauce
      • 2 Tbsp. Chopped Garlic
      • 2 Tbsp. Fish Sauce
      • 2 Tbsp. Sesame Oil
      • to taste Trade East Salt
      • to taste Trade East Black Pepper

      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.

    4½ lb. (Recipe) Three-Grain Blend
  • 1½ c. Primo Gusto Grated Parmesan Cheese
  • 4½ lb. Cooked White Peeled and Deveined Shrimp, tails removed
  • (Recipe) Sherry Parmesan Breadcrumbs

    Ingredients

      • 2 qt. GFS Coarse Panko Breadcrumbs
      • 1 c. Primo Gusto Grated Parmesan Cheese
      • ½ c. GFS Canola Oil
      • ½ c. Sherry Wine
      • ¼ 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

      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. 

    12 oz. (Recipe) Sherry Parmesan Breadcrumbs
  • ¼ c. GFS Canola Oil
  • 1½ c. Markon Grape Tomatoes, sliced in half lengthwise

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 ½ 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 ½ 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.