Flavor Trends, Strategies and Solutions for Menu Development

That’s A Wrap Best of Flavor 2018 | The Sorghum Checkoff | Grilled Shrimp Lettuce Cups

The Sorghum Checkoff offers Grilled Shrimp Lettuce Cups with a sorghum and grilled-corn salsa and chipotle-lime dressing
PHOTO CREDIT: The Sorghum Checkoff

Best of Flavor 2018
Ancient grains have been finding their way onto modern menus, adding both wholesomeness and narrative to everything from salads and bowls to shareables and bar bites.

Here, the Grilled Shrimp Lettuce Cups offer up crisp Boston Bibb lettuce filled with a sorghum and grilled-corn salsa—equal parts whole-grain sorghum, plum tomato and corn—tossed in a spicy-tart dressing featuring chipotle pepper, lime juice and zest, cumin and cilantro.

Grilled shrimp tops the handhelds, which offer guests a light, refreshing, unique bar snack or shareable. Sorghum is ideal for carrying the spicy flavor of the chipotle pepper, along with the tartness of the lime and the subtle flavor of the cilantro.

“Presented in its own edible cup, this dish is the perfect shareable. The flavor profile is fresh with a little kick and is appealing to many different palates,” says Kathy Siegel, nutritionist and Managing Partner at Triad to Wellness, a health marketing consultancy.


From the May/June Best of Flavor 2018 issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.



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