Shrimp Choripan

Menu Part



1 Each Classic Skewered Shrimp 41/50 ct.
1 Each Demi Baguette
1 Teaspoon Salt
2 Ounces Olive Oil
2 Ounces White Vinegar
4 Ounces Roasted Garlic Extra Virgin Olive Oil
2 Ounces Chimichurri Sauce
2 Ounces Caramelized Yellow Onion
3 Ounces Diced Provolone Cheese
2 Ounces Roasted Red Bell Peppers
Small bunch of grapes


  1. Slice baguette into 1/2 inch slices on a hard bias. Brush with oil and grill both sides.
  2. Peel eggplant, sprinkle with salt and saute in olive oil. When eggplants is cooked through add the white vinegar is absorbed by the eggplant. Remove from heat and mix with the roasted garlic extra virgin olive oil.
  3. Place frozen shrimp skewer on hot griddle and cook 3-4 minutes per side while brushing with chimichurri sauce.
  4. Lay 3 sliced of the baguette on a board and top with pickled eggplant and caramelized onions. Lay shrimp skewer over top and garnish the platter with cheese, roasted peppers, grapes, and olives.

View as PDF