Whoever said \u201cgood things come in small packages\u201d may have been talking about shrimp. That\u2019s because restaurants are finding new ways to cost-effectively elevate shrimp on the menu.<\/p>\n\n\n\n
Shrimp are king when it comes to versatility. They can be used in appetizers, salads, soups, sides and entrees. With this kind of cross-utilization, shrimp are an easy menu addition. In the hands of a creative chef, recipe possibilities are as abundant as the many kinds and types of shrimp available.<\/p>\n\n\n\n
These crustaceans come in many varieties (rock shrimp, brown shrimp, Pacific white shrimp, pink shrimp, tiger shrimp, etc.). They come in many sizes (pay attention to the number \u2013 \u201cU\/15\u201d means under 15 per pound; \u201c16\/25\u201d means about that many per pound, and so on). They also come packaged in styles ranging from raw to cooked, block frozen to flash frozen, peeled and deveined (P&D) to EZ-peel to tail-on, and more.<\/p>\n\n\n\n
All of these possibilities show just how versatile shrimp is. And don\u2019t overlook its popularity. Nation\u2019s Restaurant News reports people in North America consume five pounds of shrimp per person<\/a> each year. That is the most anywhere on earth outside of China. Because the cost of shrimp is relatively stable compared to other seafood, sales are expected to double in the next 10 years.<\/p>\n\n\n\n Shrimp are very capable players to have on your menu. It\u2019s possible to use the same shrimp product in your shrimp cocktail appetizer, as the crispy star of a shared plate, or even chopped into a salad.<\/p>\n\n\n\n Using the same shrimp in multiple recipes or multiple parts of the menu simplifies ordering, inventory and storage. This results in cost savings, time savings and reduced waste. \u2026 No more tossing out a half-used bag of that one product used in a single recipe.<\/p>\n\n\n\n In addition, all parts of the shrimp are useful. The meaty body is the delicious star attraction, of course. But the shells and tails are great to reserve and boil into a seafood stock, according to Gordon Food Service Culinary Specialist Derek Seigfried.<\/p>\n\n\n\n \u201cI think of shrimp as a blank canvas ingredient, because it is relatively neutral and adaptable,\u201d the Connecticut-based chef said. \u201cWhen it comes to versatility of a product at a good cost for the operator, there’s few things that compare to shrimp in the seafood world.\u201d<\/p>\n\n\n\n Seigfried shared several ideas for bringing shrimp onto the menu, as well as a number of kitchen-tested recipes that can be adapted for a restaurant kitchen.<\/p>\n\n\n\n He speaks about the versatility of shrimp. A larger shrimp can be very dramatic, making it the main focal point of the dish. A smaller shrimp can be more of a protein enhancement to a dish, such as skewers, pastas or salads. Very tiny shrimp and even dried shrimp can be mixed into an XO sauce and used as a condiment.<\/p>\n\n\n\n Larger shrimp come at a higher price point, Seigfried notes, so it\u2019s wise to consider presentation when choosing the right shrimp for the menu. As for an all-purpose, workhorse shrimp, the 16-count and higher are a solid bet. They are large enough to be the star of a dish or fit into other menu applications. <\/p>\n\n\n\n \u201cShrimp cocktail is a classic that some people might consider dated, but there\u2019s very little time or labor and a lot of profit in selling a poached shrimp and a little bit of sauce,\u201d he said. \u201cThe same shrimp can work as a crispy fried appetizer or go into an Asian dish or a po\u2019 boy sandwich.\u201d <\/p>\n\n\n\n The breakfast menu also can take advantage of shrimp, with options such as frittatas, eggs Benedicts, omelets or even hash. <\/p>\n\n\n\n Seafood dishes<\/a> are a big reason people visit restaurants, according to Datassential researchers. Shrimp are a big part of the attraction, and the options are vast. Chef Seigfried has crafted four recipes that demonstrate shrimp\u2019s ability to work well with many types of foods and seasonings.<\/p>\n\n\n\n Get the Most of Your Order <\/strong><\/p>\n\n\n\n These creative, versatile and time-saving recipes are just some of the many ways shrimp works on the restaurant menu. Your Gordon Food Service Sales Representative can help you choose the right shrimp for your needs and suggest other recipes and applications to cross-utilize shrimp in your operation. <\/p>\n","protected":false},"excerpt":{"rendered":" Whoever said \u201cgood things come in small packages\u201d may have been talking about shrimp. That\u2019s because restaurants are finding new ways to cost-effectively elevate shrimp on the menu. Shrimp are king when it comes to versatility. They can be used in appetizers, salads, soups, sides and entrees. With this kind of cross-utilization, shrimp are an […]<\/p>\n","protected":false},"author":30,"featured_media":32905,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,113],"tags":[],"class_list":["post-32914","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars","category-university"],"acf":[],"yoast_head":"\nFinding the Right Shrimp<\/strong><\/h3>\n\n\n\n
Taking Advantage of Versatility<\/strong><\/h3>\n\n\n\n
Bring Shrimp to the Table<\/strong><\/h3>\n\n\n\n
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