Restaurants Turning to Savory Shrimp
Umami flavors are this summer’s food service blockbuster, and few sources satisfy this savory taste sensation better than shrimp!
About Umami
Umami is Japanese and means “a pleasant, savory taste.” It was discovered by the Japanese scientist Kikunae Ikeda in 1908, long after the other basic human tastes of sweet, bitter, salty, and sour were well-known. It took another century before the new taste designation was accepted as belonging to this elite group of taste buds.
Scientifically, umami refers to the taste produced predominantly by glutamate (an amino acid), guanylate, and inosinate often called disodium inosinate. Just as the other tastes warn the human body of what is to come—sweet spells carbohydrates, bitter points to potential danger—umami tells our bodies that a food contains protein. In response, we produce the saliva and other digestive juices needed to break down the protein. So, just as protein is vital to human survival, umami is essential to human health. Today, umami is not just accepted as fact but sought out by diners worldwide.
Shrimply Delicious
In summer, people are more active and in need of protein. They also tend to eat lighter and crave easy finger food that is easy to eat and share with larger groups of people. These reasons have long made shrimp a summer favorite. But consider the facts below, and it’s clear that restaurants of all styles, sizes, and ethnicities that add the umami of shrimp to the menu are destined to enjoy a savory summer.
A burst of natural flavor. Shrimp has 120 mg of glutamate and 90 mg of inosinate. When these two compounds are together, the combination boosts the overall taste of food. This is why chefs worldwide often pair glutamate-rich foods with disodium inosinate-rich foods. But with high levels of these two umami ingredients, shrimp creates a delicious savory taste without even trying!
A healthy addiction. Ever wonder why when you order a shrimp appetizer, you always wish there were more? The answer is umami. But since shrimp are rich in protein and vitamins and low in calories, making them among a menu’s healthiest options, go ahead and order another round!
Cutting costs, not corners. Many foods are tasty thanks to umami paste, created by mixing many savory flavors. Naturally occurring in shrimp, umami delights customers’ taste buds without requiring additional expensive ingredients. Meanwhile, quality frozen shrimp that cooks in minutes reduces food waste while ensuring customers can get the taste they crave when they crave it.
Let them eat shrimp. There’s a reason many people describe umami’s taste as “meaty.” Glutamate and guanylate are primarily found in animal protein, which makes it harder for many vegetarians to experience umami. Shrimp is bursting with just the savory flavor non-meat eaters love, too.
Lightening the labor load. Because shrimp is an umami natural, there is no additional prep time to create and add umami-rich ingredients. Add to this shrimp’s near-record freezer-to-plate cooking time and ease of training for new cooks. Given today’s labor shortages, shrimp could be your and your kitchen staff’s new best friend.
Double tasty. Because shrimp has a naturally occurring mix of glutamate and inosinate doesn’t mean you can’t compound the taste experience. Dress up your shrimp with umami-rich ingredients like garlic, roasted or sun-dried tomatoes, and black olives for a savory explosion that will keep savory-seeking customers coming back for more.
Versatile. Especially in today’s recessionary times, it is difficult to justify foods that fit one or two dishes. The ability of shrimp to add umami to nearly every menu category—from appetizer to entrée to salad and more —and work well in any ethnic cuisine the world can think up makes it a crowd-pleaser from both sides of the table.
With all these pluses, if your restaurant isn’t featuring shrimp, it’s time to ask, “Why not?”