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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Pickled Shrimp

Pickled Shrimp

Chef David Cunningham | Reinhart valdosta

Ingredients

  • 1/3 C Red Onion, finely diced
  • 1/2 C Green Onion, Scallion
  • 2 Tsp Garlic Whole, minced
  • 1 ½ Tbsp Mustard Creole Style
  • 2 ½ Tsp Sugar
  • 1/3 C Vinegar Cider
  • 1/2 C Oil Olive
  • 2 Ea Whole Bay Leaves
  • 1/2 Tsp Coarse Salt
  • 1/4 Tsp Black Pepper, Coarse
  • 1/8 Tsp Crushed Red Pepper

Boiled Shrimp

  • 2 lb White Shrimp
  • 1 ½ Gals water
  • 1/2 C Seasoning Cajun
  • 5 Ea Whole Bay Leaves
  • 2 Ea Lemon, sliced
  • 1 Ea Jumbo Onion, chopped
  • 3 oz Garlic, Whole Peeled
  • 1/4 C Coarse Salt

Preparation

  1. Combine red onion, green onion, parsley, crushed red pepper, garlic, mustard, sugar, salt and pepper in a bowl. Add vinegar and slowly whisk in oil to emulsify marinade. Add bay leaves. Add shrimp and toss to cover the shrimp. Refrigerate for 12 hours to 24 hours.
  2. Plating instructions: Serve in a large bowl or small jars with cocktail forks for individual servings.

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