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  • VOL 08, ISSUE 01 • WINTER 2020
Farro-Way Shrimp

Farro-Way Shrimp

David Cunningham | Reinhart Chef, Valdosta, Ga.

Ingredients

Creamy Farro Grits, one cup

  • 1 ½ cups (#KB004) organic farro
  • 3 cups chicken broth
  • 3 cups homogenized vitamin D milk
  • 4 tbsp unsalted butter
  • ¾ cup yellow onion, diced
  • 2 ea whole garlic, peeled and minced
  • 2 oz parmesan cheese, grated
  • 6 oz pepper jack cheese, grated
  • 1 tsp kosher salt
  • ¾ tsp black pepper
  • 1 serving sub-recipe: Lemon Leek Cream (Serving: one cup)
  • 8 tbsp unsalted butter
  • 1 lb yellow onion, diced
  • 4 ea white baby leek, sliced thin
  • 1 ½ lbs Idaho Russet potatoes, peeled and sliced
  • 6 tbsp Chablis wine for cooking
  • 8 cups canned chicken broth
  • 2 cups heavy cream
  • ½ cup lemon juice
  • 2 tsp kosher salt
  • 1 tsp ground white pepper
  • 7 ea raw white shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 1 tsp Cajun seasoning
  • 2 ea whole garlic, peeled and minced
  • 2 tsp fresh rosemary
  • ¼ cup tomato, diced
  • 1 ea fresh yellow corn, roasted off cob
  • 1 serving sub-recipe: Smoky Mushroom Bacon (Servings: ¼ cup)
  • 1 lb fresh crimini mushroom, sliced
  • 3 tbsp extra virgin olive oil
  • 3 tbsp soy sauce
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • 2 tbsp fresh Italian parsley, chopped
  • ¼ cup scallions (green onions), sliced thin

Smoky Mushroom Bacon (Servings: 6)

  • 1 lb crimini mushroom, sliced
  • 3 tbsp extra virgin olive oil
  • 3 tsp soy sauce
  • 1 tsp smoked paprika
  • ½ tsp black pepper

Lemon Leek Cream (Servings: 20)

  • 8 tbsp unsalted butter
  • 1 lb yellow onion, diced
  • 4 ea white baby leek, sliced thin
  • 1 ½ lbs Idaho Russet potatoes
  • 6 tbsp white Chablis cooking wine
  • 8 cups chicken broth
  • 2 cups heavy cream
  • ½ cup lemon juice
  • 2 tsp kosher salt
  • 1 tsp white ground pepper

Creamy Farro Grits (Servings: 6)

  • 1 ½ cups organic farro
  • 3 cups chicken broth
  • 3 cups homogenized vitamin D white milk
  • 4 tbsp unsalted butter
  • ¾ cup yellow onion, diced
  • 2 ea whole garlic, peeled and minced
  • 2 oz parmesan cheese, grated
  • 6 oz pepper jack cheese, grated
  • 1 tsp kosher salt
  • ¾ tsp black pepper

Preparation

  1. Heat saute pan over medium high heat. Toss thawed shrimp in chopped fresh rosemary, minced garlic, Cajun spices and olive oil to coat. Add shrimp to hot saute pan to cook. Turn as needed. When shrimp is browned and almost cooked through, add roasted corn, smoky mushroom bacon and diced tomato. Cook for about three minutes. Add lemon leek cream, chopped parsley and half the green onions and heat through. Served on wide entree bowl. Place farro grits in the center. Pour sauce and vegetables over the farro, arranging the shrimp around the sides. Garnish with remaining chopped green onions.

Smoky Mushroom Bacon

  1. Prepare and heat smoker. Mix oil, soy sauce, smoked paprika and black pepper. Slice mushrooms and toss in marinade to coat. Let sit for about 20 minutes. Line sheet pan with parchment paper and spread mushrooms. Smoke for about 30 minutes. Preheat oven to 375 F while mushrooms are smoking. Remove from smoker and place in the oven to crisp, about 15 minutes.

Lemon Leek Cream

  1. Melt butter in a heavy bottom sauce pan. Add onions, leeks and garlic and sweat until soft. Add wine, chicken stock and potatoes. Cover and simmer for about 40 minutes. Add cream, salt, pepper and lemon juice. Puree until smooth. Strain through fine mesh strainer or china cap. Reserve for service.

Creamy Farro Grits

  1. Pulse farro in a blender until about half of the grains are cracked. Heat chicken broth and milk together in a medium sauce pot. In a separate Dutch oven, melt butter and cook onion until soft. Add garlic and cook until fragrant. Add farro and cook, stirring frequently, to toast. Add hot milk/chicken broth. Bring to a boil. Stir often to prevent clumping. Reduce to simmer and cover. Cook for about 25 minutes until most of the liquid is gone. Season with salt and pepper and add cheeses. Cook about 5 minutes more, until all cheeses are melted. Hold warm.

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