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This dish features Southeast Asian roots but is served with linguine and Parmesan for a cross-cultural delight. Ingraham sautés shrimp in olive oil and butter for a few minutes. After deglazing the pan with wine, he adds more oil and butter, plus garlic and lemon zest, followed by SupHerb Farms® Sambal Culinary Paste for a spicy sauce to dress the shrimp. “These pastes are a huge time-saver for professional chefs,” Ingraham says. The sambal, a combination of garlic and chile peppers, produces an intense heat with tang and salty notes. “It didn’t need anything else to elevate the flavor of the dish.”

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This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.

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