Recipe Overview
This warm salad keeps everything clean, vivid and precise. The haricot vert stay crisp-tender, the tiger shrimp are sautéed just until sweet and delicate, and the Roma tomato concassé brings fresh acidity. Lemon citronette ties the dish together without masking the seafood.
Why This Page Matters
Recipe 377 is structured as a complete operational Salad Station record. Menu Builder metadata, labor costing, Live Inventory, ingredient identities, search metadata and visible ingredient graphics use the same synchronized recipe structure.
Connected Experience
Serving changes scale both the recipe and Live Inventory preview. The Labor Engine stores serving-specific labor records, while published ingredient icons open the correct Tuscany Cuisine Ingredient Library, Culinary Foundations or preparation page.
Ingredients
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Roma Tomato — 140 g · concassé; peeled, seeded and dicedroma_tomato
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Haricot Vert — 57 g · fresh, trimmed; blanch crisp-tender and shockharicot_vert
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Tiger Shrimp 26/30 — 4 piece · peeled and deveinedtiger_shrimp_26_30
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Lemon Citronette — 30 g · prepared lemon citronettelemon_citronette
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Extra Virgin Olive Oil — 13.5 g · for sautéingOIL-0001
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Garlic — 1 clove · small clove, finely mincedTC-VEG-GARLIC-001
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Sea Salt — 1 pinch · to tasteSPICE-SALT-0001
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Freshly Ground Black Pepper — 1 pinch · freshly ground, to tasteSPICE-PEPPERCORN-BLACK
Preparation
- Prepare the Roma tomato concassé by peeling, seeding and dicing the tomato neatly.
- Blanch the haricot vert in salted boiling water for 1 to 2 minutes until crisp-tender. Shock immediately in ice water, then drain and dry well.
- Warm the extra-virgin olive oil in a sauté pan. Add the minced garlic and cook for about 20 to 30 seconds, just until fragrant. Add the tiger shrimp and sauté only until opaque and just cooked through.
- Toss the warm shrimp and haricot vert with the Roma tomato concassé and lemon citronette. Season with sea salt and freshly ground black pepper and serve warm.
Ready for Warm Seafood Production
This salad is configured for restaurant lunch service, tasting menus, plated starters and seasonal seafood features with Menu Builder selection, Salad Station production, labor costing and inventory scaling.
Chef Notes
Keep the haricot vert crisp and vivid, and do not overcook the shrimp. Add the lemon citronette at the end so its acidity stays bright and the tomato concassé remains fresh rather than watery.
Service Suggestions
- Serve warm as an antipasto, lunch salad or refined seafood course.
- Use a flat white plate to highlight the green beans, shrimp and red tomato concassé.
- Finish with a small spoon of fresh citronette immediately before service.
| Calories | 240 kcal |
| Protein | 20 g |
| Carbohydrates | 16 g |
| Fat | 10 g |
| Fiber | 3 g |
| Cholesterol | 135 mg |
| Sodium | 410 mg |