Shrimp Choripan

Menu Part



1EachClassic Skewered Shrimp 41/50 ct. (Item# 057411)
1EachDemi Baguette
2OuncesOlive Oil
2OuncesWhite Vinegar
4OuncesRoasted Garlic Extra Virgin Olive Oil
2OuncesChimichurri Sauce
2OuncesCaramelized Yellow Onion
3OuncesDiced Provolone Cheese
2OuncesRoasted 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