or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Peel & Eat shrimp presentation
New Posts  All Forums:Forum Nav:

Peel & Eat shrimp presentation

post #1 of 9
Thread Starter 

Hey guys just trying to bounce around some ideas. We need a new presentation for our peel and eat shrimp. We serve them currenty in a out dated bowl, lettuce on the bottom, then topped with a boat that has a 2oz cup of cocktail sauce, lime wedge, and a wetnap.

 

Our place is a seafood place on the water, kinda a dark hang out bar, very popular and well known for its simple and fast food. We have a new owner taking over and the kitchen has been given to me. I know a ton of ways to present it but just wondering what you guys would do in our case cause it may be something that i havent thought of. Keep in mind this is not fine dining, unfortunetly that limits alot of set ups. Also we serve it by the pound and half pound.

post #2 of 9

recipe?

Shrimp size?

Heads? or no?

cleaned (de-pooped)?

fresh / frozen?

 

the answer is 17....

 

(come on... we need more info... or else 17 stands)

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #3 of 9
Thread Starter 

Wheres my head lol.

 

They are 16/20s, frozens unfortunetly. Currently only boiled in water. Recipe will change to boiled in shrimp stock.

 

I dont want to serve them in a martini glass like alot of places do though

post #4 of 9

Aluminum bucket filled with ice.  Like those they use for a bucket of Coronas.  Toss a couple lemon wedges in there, a mini bottle of Tabasco, yeah, maybe a leaf of lettuce and a ramekin of cocktail sauce.

post #5 of 9

Shrimp poached in beer and pickling spices, a bit of salt. Boil beer/spices for five-ten minutes. shut off. drop in shrimp till pink. 

You are in Key West. Why not a large scallop shell. Or some other large shell. Palm fronds? Half a coconut shell. On a bed of seaweed. On hollowed driftwood. A local pottery could make some special plates out of crushed oyster shells. Cut beer bottles/wine bottles in half lengthwise.

post #6 of 9

on the cheap with what you probably have on hand, cone a small piece of deli paper into a pint glass for the 1/2 pound of shrimp  and, maybe one of those big fishbowl type margarita glasse for the pounders...2 oz of cocktail sauce is not enough in my opinion., and make  sure your cocktail sauce is  righteous...improve it if it isn't.. i make a 'bloody mary' cocktail that seems to be very popular .also maybe serve your shrimp with another 'signature' sauce...perhaps a chile-key lime, bahamian cocktail sauce or some sort of aioli or remoulade...think of something though...a new twist...doesn't have to be fancy..,..two sauces are always popular i think...people like choices.....you gotta gotta gotta use old bay or it's equivalent to cook the shrimp in and before presenting sprinkle with a good dose of old bay...serve with lots of key lime wedges...

 

joey


Edited by durangojo - 12/11/12 at 9:56pm

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #7 of 9

Wrap a small, wooden cutting board in plastic, then in newspaper.  Place the shrimp on one side, sauces across the top, then the customers can put the shells on the other side.  Throw in a small ear of corn and some baby red potatoes.  Now you have a miniature version of any good, Southern shrimp or crawfish boil and your presentation is almost free.

post #8 of 9

Abalone shell bowl filled with ice? I would not do lettuce though. Lemon wheels would be nice.
 

post #9 of 9

Take a piece of ice  about 16x10  put it in a pan take a stainless steel bowl fill with boiling water and put in center let it melt in forming a sockel type indentation Take out bowl . Now you have a container made of ice to hold and display shrimp , wrap a table cloth around the bottom ,put some ferns along bottom. Thats it and shrip stay nice and cold

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Peel & Eat shrimp presentation