Chipotle shrimp tostadas and homemade hot sauce
At Boston University, the Aramark team sautées shrimp in a chipotle-tomatillo sauce then nestles them on a bed of spicy black beans on a crispy tortilla with lettuce, avocado and chipotle-ranch dressing. And there’s a special touch added at the last second: Housemade hot sauces, including “The Creeper,” “Sweet Carrot” and “Charred Banana.”
California avocado mahi taco
Taco-spiced shrimp skewers
Cilantro-lime aioli and micro cilantro elevate these shrimp skewers by Chef Jonathan Pye of American Dining Creations (ADC).
Now that’s a jumbo shrimp
Chef Pye featured seriously big shrimp (size 2 ct, weighing in at about 9 oz.!) for a catered event.
That huge shrimp became this sophisticated sous vide Tajin-spiced shrimp with cucumber-pineapple salsa and avocado puree.
For this dish, ADC’s Chef Pye brings the acid and heat with oranges, orange juice, shaved red onion and jalapenos. A sprinkle of caviar adds instant luxury.
Pye simmers mussels and chorizo in a creamy charred poblano broth.
Seared steelhead trout
Chorizo also makes an appearance in Pye’s Mexican trout plate. The chorizo is in the accompanying fava bean stew.
Fish tacos with jalapeno straw
The crispy coated jalapenos are the crowning glory on these fish tacos.
Fish sticks who?
And one more from ADC’s Chef Pye: When life gives you fish sticks…make fish tacos.