One of the oldest favorites on American restaurant menus is also one of the newest, freshest and most appealing to consumers: shrimp. Shrimp-based appetizers are a succulent treat—upscale and flavorful but still reasonably priced and more accessible than other seafood options. As an entrée ingredient, shrimp makes dishes stand out; versatile without being bland, this talented player shows up as a star or in a cameo role in salads, soups, sandwiches and even sides.
Making a Statement With an Accent
Trends toward bold, spicy, ethnic fare have revolutionized restaurant menus in recent years, and shrimp—a favorite food in many of the world’s cuisines—is a well-received platform. Mexican and other Latin American profiles with hot-pepper flavor notes are leading the charge. Shrimp is increasingly appearing as an ingredient in boldly flavored, ethnic dips and spreads, combined with such ingredients as jalapeño Jack cheese or spicy chorizo sausage. And we’ve seen a notable proliferation of shrimp-based fajitas, tacos and ceviches:
- Ceviche of shrimp with pickled hot and sweet peppers, Mesa Grill
- Shrimp Soft Taco, Acapulco Mexican Restaurant
- Yucatan Barbeque Shrimp Fajita—sizzling wood-grilled shrimp basted with Yucatan sauce, served with grilled onions, charro beans, guacamole, sour cream, shredded cheese, pico de gallo and flour tortillas, Abuelo’s
Asian flavor notes for shrimp are another marriage made in heaven. Items range from traditional recipes such as spring rolls and stir-fry dishes to more innovative combinations or subtle flavor additions in mainstream restaurants. One upscale seafood eatery menus a barbecued eel and tempura shrimp roll with avocado, tobiko and yuzu aïoli. A leading steakhouse serves a popcorn shrimp tempura appetizer—batter-fried and drizzled with honey and lime, accompanied by Thai basil ranch dressing.
Something for Everyone: Healthful and Indulgent
Not all ethnic flavors, of course, come from overseas. Southern-style shrimp preparations have become wildly popular, including barbecue and Cajun items.
One prime example of American regional flavor in an innovative shrimp dish is Dave & Buster’s Mango Citrus Shrimp Skewers—three skewers of grilled shrimp flavored with Louisiana spices and a mango-citrus glaze. However, the dish also exemplifies another key trend; as one of the items in Dave & Buster’s Under 600 Calories menu section, it’s among the new flavorful, “better-for-you” shrimp items that are finding favor with health-conscious diners. Menu analysis shows that the number of shrimp items on “healthy” menus rose 6% between the first half of 2009 and the first half of 2010.
In the rush to incorporate newer ethnic and regional shrimp items among their healthful selections, operators shouldn’t forget Americans’ go-to healthful shrimp classic: shrimp cocktail. It may not be innovative fare, but it wears its years well. Three-quarters of consumers report that they order shrimp cocktail at least occasionally, and a third say they order it every time or most times when dining out.
On the other hand, fried shrimp is one of Americans’ most beloved restaurant indulgences—whether it’s beer-battered, tempura-style, coconut-accented or “just fried shrimp.” Shrimp and other seafood is the leading type of breaded appetizer at full-service restaurants. To differentiate their offerings from competitors’ standard fare, restaurants could offer a variety of dipping sauces to appeal to consumers’ hunger for customization—including popular varieties with different flavors and textures, such as a barbecue sauce with bite, a fruity-sour Asian-style sauce and a creamy ranch sauce. Operators can also differentiate these breaded shrimp offerings with premium or healthful oils.
A Safe and Reliable Source
Although it’s the most popular seafood in America, shrimp can engender some anxiety about sourcing and food safety. Fortunately, operators (and their customers) can be assured of the quality, purity, sustainability, safety, consistency and reliable supply of Bluewater® and Harbor Banks® shrimp from U.S. Foodservice.
Bluewater seafood includes top-quality frozen, raw farm-raised shrimp in many breaded styles, such as dinner shrimp, basket shrimp and popcorn shrimp. Great for buffets and baskets, popcorn shrimp come in homestyle, marinated, Buffalo and Cajun flavors. Butterfly tail-off shrimp with spiced breading can be used as “tenders” for salads, tacos, pita pockets, baskets, appetizers, po’ boys and entrées. Lightly dusted shrimp have a subtle flavor reminiscent of Southern Coast low country cuisine. For slightly exotic appeal, choose coconut butterfly dinner shrimp, hand-breaded with coconut flakes and a western Pacific style of breading.
U.S. Foodservice offers Harbor Banks frozen shrimp in a range of sizes and formats, including block-frozen and individually quick frozen (IQF). Harbor Banks shrimp from U.S. coastal waters contain only a minimum level of preservatives and are free of growth hormones and antibiotics. Harbor Banks Mexican shrimp is preferred by many top chefs and is hand packed for uniformity and accurate sizing. U.S. Foodservice is leading the way by offering shrimp sourced according to the standards of the Global Aquaculture Alliance, a nonprofit trade association dedicated to advancing responsible aquaculture through certification standards.
For more information, contact your U.S. Foodservice representative.
*All data points provided by Technomic, Inc.
