TORTA SAUCE:
Yields 2.5 Cups
2 cups Mayonnaise, Ventura, VE 011790
¼ cup Pickled Jalapeño, Drained and Chopped, Cool Crisp, VE 031158
2 tsp Garlic Powder, McCormick, VE 039573
1 tb Chipotle Base, Minors, VE 033520
¼ cup Cilantro, Chopped, Western, VE 007199
1 tsp Dried Oregano, McCormick, VE 071810
2 Limes, Juiced (or 4-6 tb lime juice), Walsma and Lyons, VE 001487
PICKLED RED ONIONS:
Yields 2 Cups
¾ cup Pickled Jalapeño Brine, Cool Crisp, VE 031158
¾ cup Water
2 tsp Sugar, Pioneer, VE 066090
3 Red Onion, Julienned, Pro*Act, VE 007650
TORTA:
4 oz. Battercrisp Shrimp, Highliner, VE 056978
¼ cup Avocado Spread, Wholly, VE 057157
3 tb Pico de Gallo, Preferred Fresh Cuts, VE 011125
2-3 tb Torta Sauce, see recipe above
1 tsp Cotija, Supremo, VE 071872
2 tb Pickled Red Onion, see recipe above
1, 7″ French Roll, Gonnella, VE 097488
For the torta sauce, combine all ingredients and mix well.
For the pickled red onion, thinly slice the red onions and place in a bowl.
In a saucepan, add jalapeño brine, water, sugar and bring to a simmer.
Pour warm liquid over onions and let cool- store the onions in the liquid.
To build the torta, fry the shrimp and then drain well.
Toast the roll on the flat top or in the oven.
To assemble, spread avocado spread on the bottom bun- top with pico.
Toss the shrimp in 2 tb of the torta sauce- place shrimp on top of pico.
Top the shrimp with the pickled red onions and a sprinkle of cotija.
1 serving
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
Main Office: 555 555-5555
Product Sales: 555 555-5555
