Elevate your salsa game with a tantalizing twist of heat and flavor.

This Mexican-style Spicy Shrimp salsa combines fresh ingredients like onions, tomatoes, avocados, and jalapeno peppers, all harmonized with zesty lime and clam juice to create a tantalizing dance of flavors on your taste buds.

Serves 2-4

There are lots of new items this week! From La Française French Bakery, we added delicious flaky sliced croissants, offered in butter and margarine. We also added white all-natural pizza dough balls from The Dough Co. right in Lewiston, Maine; available in 6 or 10 oz. dough balls. Speaking of Maine, try some of the new coffee blends we just got in from Carrabasset Coffee Company, another Maine-made brand – both the Sunrise Breakfast Blend and Jamacia Me Crazy are light roasts with bold flavor.

With summer (and Cinco de Mayo) right around the corner, we knew we had to stock up on the margarita necessities. From Mayson’s, we added margarita mixes and fruity purées in a variety of flavors. With the mix you can go frozen or on the rocks, and elevate it with the strawberry, raspberry, peach or watermelon purée for an added delicious flavor. For a perfect on-the-go condiment, grab some premium mayonnaise packets from Ken’s; great for takeout or outdoor dining. We also added Upper Crust® fine Japanese-style breadcrumbs that provide an all-around better crisp to your fried foods and does not clump up – a great alternative to standard American or Italian-style breadcrumbs.

From Jennie-O, we added all-natural pulled white meat turkey. Being fully cooked and with no salt added, it is a perfect base to add your own flavor and customize it to your desired dish, from salads to casserole to soup. For seafood lovers, try breaded mini popcorn shrimp from Mariner Jack®. These shrimp are peeled and undeveined with the tail off, coated in batter and breadcrumbs and individually quick frozen for portion convenience and cooks up in minutes.   From Excel®, we got select beef chuck rolls, neck-off. Coming from shoulder and rib area, this cut of meat is great for stews, stir frys, ground beef and more.

Lastly, for our nonfood items, we added Companions Essentials Stretch Hybrid Gloves in multiple sizes – medium, large, and extra large. These powder-,latex-, and vinyl-free gloves are ideal for numerous tasks. By sizing down one size, this new glove will provide you a tight,”second-skin” fit. Each glove is produced with a unique diamond pattern texture that allows the user to fully grasp even the smallest ware in any kitchen.

Take a look at our full list below:

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

The first two items are very popular when it comes to seafood. From Red E Made we’ve added a 5lb size of their Deluxe Clam Fry breader. From Tampa Maid we’ve added a 3lb pack size of their breaded Popcorn Shrimp. We’ve also added 3 fantastic labor savers from Simplot; Roasted Red Peppers, Roasted Sweet Potatoes and a 9 grain Orzo & Kale Blend – this blend features nutritious whole grains and colorful vegetables in delicious combinations designed to appeal to the palates of today s health-conscious consumers with whole grain orzo pasta made from whole wheat, amaranth, quinoa and teff, mixed with garbanzo beans and kale.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 7/15/20.

First from Carla’s Pasta a new Walnut & Gorgonzola Stuffed Striped Ravioli. Precooked Round Egg & Sage striped Pasta Pillows filled with Walnuts, Gorgonzola, Ricotta, Parmesan & Blue cheeses. Next from FPI a Coconut Breaded Butterfly Shrimp, perfect for signature appetizers, baskets, or entrée preparations. FPI’s variety of shrimp fulfills every menu need while saving on labor, time and ingredients. Next a staple in any kitchen, Ranch Dressing. From Chef’s Label we have a Ranch Dressing Pouch Mix, yields 1 gallon of dressing. Lastly from Chef’s Superb, an Instant Cheese Sauce Mix, easy preparation – just add mix to hot water and bring to boil.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 2/26/20.

Tender shrimp enveloped with crispy thin strands of local potatoes is sure to be a winner on any menu, winter, spring, summer or fall. As an appetizer or an entree Caribou Shrimp is a unique menu item with local flare.

Giving your shrimp a caribou blanket!

Ingredients:

• 3 lbs Caribou Russets, pealed and spiralized into thin angels hair like strands, fryer blanch potato @ 300 for 30 seconds, lay on sheet tray in a thin layer to chill
• 2 cups basic batter seasoned with a tsp of turmeric which will add color and a mild mustard flavor
• 2 doz 13/15 P&D shrimp, underside scored for a straight presentation. 16/20 shrimp is a suitable cost effective alternative

1. Lay blanched potato on flat surface into small abstract-rectangular layers, dip shrimp in batter, lay battered shrimp on potato and fold potato around battered shrimp. Apply gentle pressure to ensure potatoes will adhere to shrimp
2. Fry shrimp @ 325 (if using 13/15) or 350 (if using 16/20) for about 3 minutes or until potatoes are golden brown and crisp & shrimp is properly cooked. Season as preferred and serve with a dipping sauce (see recipe below for Scallion chimichurri) that is inspired by your establishment.

Note: Shrimp can be added to a production list and prepared a couple days in advance. Be sure your batter is not too thin as it acts as a flavorful adhesive, holding together the union of potato and shrimp.

Scallion Chimichurri:

• 6 oz scallions, washed and rough chop
• 3 oz yellow onion, rough chop
• 4 ea. cloves fresh garlic
• 4 oz. oil blend
• 4 oz. rice wine vinegar
• S&P to taste

1. Place all ingredients in a blender and blend until semi-smooth

May your life & stomach always be full!

More About Caribou Russets Recipe: Caribou Lasagna Recipe: Caribou Spaghetti

INGREDIENTS

• 1 teaspoon vegetable oil
• 16-20 jumbo shrimp
• 1 cup Citrus Garlic Mojo Sauce
• 4 cups arugula
• 1 cup julienne jicama
• 1 cup diced avocado
• 1 cup diced mango
• 4 oz lime vinaigrette
• salt and pepper to taste

DIRECTIONS

1. 1. Heat grill to medium and lightly oil grates.
   2. Assemble shrimp skewers. Use two long skewers, threading 1 skewer through the head end of the shrimp and one through the tail. Season with salt and pepper.
   3. Grill until shrimp begins to turn opaque, about 2-3 minutes. Flip and brush liberally with citrus mojo sauce and cook until opaque throughout (about 3-4 minutes), while brushing on more sauce.
   4. Place arugula, jicama, avocado and mango in a bowl and toss with lime vinaigrette. Place onto serving plate and top with grilled shrimp.

First from Mirabel a White Shrimp raw, Tail-Off that are Pelled and Deveined. They are farm raised and arrive raw. Next from Fabri-Kal, a clear sip lid for your on the go customers. With this lid you can skip the straw! Farm Rich introduced a new Sliced Breaded Avocado Appetizer. Cut from premium Hass Avocado and coated with Nacho Chile Pepper Breading. Four new items from General Mills, single serve packs of cereal, all K12 approved. A Lucky Charms, Cinnamon Toast Crunch, Cocoa Puffs and Honey Nut Cheerios all 2oz grain equivalent. Three new items form Ace Bakery, first a Glossy Burger Roll, brushed with egg yolk for a dark yet sweet glossy finish. Next a Craft Glossy Burger Roll and a White Craft Dinner Roll, smooth and slightly sweet dinner roll that has a softer crust for an easier bite. From FPI a raw peeled and deveined IQF shrimp with tail-on. And lastly, from Empress Earth, a 2ply  Dinner Napkin 1/8 fold.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 3/14/19.

Let’s start with our 24 new Pasta items. Taking advantage our UniPro membership we’re able to bring our customers an exclusive lineup of of authentic pastas from Cortona. Creating a menu featuring Italian dishes is easy when you use the Cortona Brand of Italian specialties. See the 14 varieties of Cortona pasta that have been added to our inventory below. We’ve also added 2 new pastas from Highland Market, 5 new items from Zerega – where they’ve been making pasta since 1848, and 3 new whole grain pastas from Patria. The Maine pizza dough makers at The Dough Co. have been making the switch to all-natural ingredients and we’re stocking them for you, see the 3 sizes of their new all-natural white dough ball below. From Pillsbury we’ve added two new convenient Freezer-to-Oven items, Chocolate Chunk Scones and Orange Twirl Dough. From Esbenshade we’ve added 15/1 dozen count of grade A white eggs. From Knorr we’ve added gluten free hollandaise sauce mix. Lastly, from FPI we’ve added 15-20 ct tail-on P&D cooked shrimp.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 11/01/18.

Our rendition is chalk full of native North Atlantic shrimp! Serve with cocktail sauce, tartar sauce or any sauce that makes your pallet smile. Create a New England seafood fritter by substituting a portion of shrimp with lobster leg meat and clams.

INGREDIENTS

• 1 cup ea small diced, red, yellow and green bell pepper
• 2 ea small diced seeded jalapenos
• 1 cup fine diced, yellow onion
• 1 cup fine diced celery
• 4 large chopped dill sprigs
• 1 tablespoons kosher salt
• 1 tablespoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 tablespoon dijon mustard
• 1 cup sour cream
• 4 ea eggs
• 4 cups North Atlantic shrimp (Item #20199)
• 1 tablespoon baking powder
• 2 1/4 cup all purpose flour

DIRECTIONS

1. Rough-chop shrimp and mix in with all wet ingredients, vegetables and seasonings. Fold in flour and baking powder.
2. Form to desired size and fry at 325˚F until golden brown and cooked in the center.
3. Set fritters on paper towel to drain excess oil. Serve with dipping sauce of choice.

Note: Use a one ounce scoop or teaspoons to transfer batter to the fryer.