Shrimp and Haricots Vert Asian Salad
Shrimp and Haricots Vert Asian Salad
Directions
- 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.
