The Edge Recipe Book

Page 5

Mexican Street Corn

Shrimp Salad

Yield: 8 servings

CLICK TO SHOP INGREDIENTS

INGREDIENTS 2½ pounds 8 cups 2 cups 1 cup 1 cup 2 2 teaspoons

Portico Classic Mexican Street Corn Breaded Shrimp Imperial Fresh romaine lettuce, chopped Imperial Fresh grape tomatoes, halved fresh corn kernels Imperial Fresh sliced radishes, thinly sliced Imperial Fresh avocados, peeled, pitted and sliced Tajín® seasoning

Chipotle Ranch 1¼ cups ¼ cup 1 tablespoon

Sysco Imperial ranch dressing chipotle peppers in adobo Sysco Natural lime juice

METHOD Chipotle Ranch: Purée all ingredients in a blender. Makes about 1½ cups. To serve, deep-fry a portion of Mexican Street Corn Breaded Shrimp at 350°F until golden brown and opaque throughout, about 4 minutes. Serve a portion of romaine topped with Mexican Street Corn Breaded Shrimp and tomatoes, corn, radishes, avocados and Tajín® seasoning; serve with a side of chipotle ranch.

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