Heat water and crab boil together then bring to a boil.
Place shrimp in pot and cook until done about 3-4 minutes.
Remove from heat and place in an ice water bath to stop the carryover cooking.
In a large bowl combine the shrimp, Peak Fresh Produce® haricots vert, onions, olives, dill, tomatoes, Asian Pride® Thai chili sauce, ponzu, lemon and olive oil.
Hold refrigerated until service time.
Ingredients
1 tbsp crab boil
1 tsp dill, fresh, chopped
1 lb, 16/20 tail
1/4 lb haricots vert beans
3/4 cups Roma® Olives, Kalamata, pitted
1 lemon juice
1/2 cup Piancone® Oil, Olive
3 tbsp ponzu sauce
3 tbsp Asian Pride Thai Chili Sauce
4 tomato(es), Roma, cut in quaters
1/2 gallon water
1 onion(s), white, julienne cut and caramelized
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
