By Flavor - Gordon Food Service

Cajun
Shrimp
YIELD: 1 SERVING
REORDER NO. DESCRIPTION
AMOUNT
512610 Sienna Bakery ® Ciabatta Roll 2 oz.
432050 Primo Gusto ® Extra Virgin Olive Oil 2 tsp.
432040 GFS ® Pan and Grill Oil 1 Tbsp.
514012 Trade East ® Cajun Seasoning ¼ tsp.
561592 GFS Peeled and Deviened Tail-On
Shrimp, thawed
7 ct.
206059 Green Peppers, sliced 1 oz.
109620 Markon ® Spanish Onions, sliced 1 oz.
462551 Markon Roma Tomato, diced 1 oz.
253839 Pepper Mill ® Southwestern Ranch Dressing 2 oz.
272396 Markon Cello Wrapped Parsley 1 tsp.
PREPARATION INSTRUCTIONS:
Wash hands. Wash all fresh, unpackaged produce under
running water. Drain well. Slice the ciabatta roll into
quarters. Brush 2 of the pieces with the olive oil. Press
bread on a heated panini press or char-grill with weight
placed on bread to fl atten it. Sprinkle the shrimp with the
Cajun seasoning. Add the oil to a heated sauté pan and
add the shrimp and cook to desired doneness. CCP: Final
internal cooking temperature must reach a minimum of
145°F, held for a minimum of 15 seconds. Add the sliced
peppers and onions and cook to desired doneness. Add
tomatoes, mix and heat thoroughly. Spoon the shrimp
mixture onto a warmed serving plate. Place the ramekin
and grilled bread on the plate. Sprinkle chopped parsley
over the top.
COSTS: Selling Price $7.00; Cost per Portion $2.67;
Profi t $4.33; Food Cost 38%
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