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Shrimp Cocktail
Source: U.S. Department of Defence

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APPETIZERS No.B 004 00
SHRIMP COCKTAIL
Yield 100
Portion 4 Shrimp
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
83 cal
12 g
10 g
1g
84 mg
480 mg
43 mg
Ingredient
Weight
Measure
Issue
SHRIMP,FROZEN,RAW,PEELED,DEVEINED
12 lbs
WATER,BOILING
6-1/4 lbs
3 qts
SEAFOOD COCKTAIL SAUCE
3 qts 1-3/8 cup
LETTUCE,ICEBERG,FRESH
4 lbs
4-1/3 lbs
LEMONS,FRESH
5-1/8 lbs
13 each
Method
1 Place shrimp in boiling water and cover. Return to a boil; uncover; reduce heat; simmer 2 to 3 minutes. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. DO NOT OVERCOOK. Drain immediately.
2 Place shrimp in single layer on pans. CCP: Refrigerate at 41 F. or lower for use in Step 5.
3 Prepare 1 recipe Seafood Cocktail Sauce, Recipe No. O 011 00. Cover; refrigerate for use in Step 6.
4 Line individual serving dishes with lettuce.
5 Arrange 4 shrimp on lettuce in each dish.
6 Place 2 tablespoons of sauce in each souffle cup. Serve shrimp with 1 lemon wedge. Cut 8 wedges per lemon. CCP: Hold for
service at 41 F. or lower.
Notes
1 In Step 3, prepared seafood cocktail sauce may be used.



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Shrimp Cocktail

Yield: 100 Portion: 4 Shrimp
Calories: 83 cal
Carbohydrates: 12 g
Protein: 10 g
Fat: 1g
Cholesterol: 84 mg
Sodium: 480 mg
Calcium: 43 mg

Ingredient Weight Measure Issue
SHRIMP,FROZEN,RAW,PEELED,DEVEINED 12 lbs
WATER,BOILING 6-1/4 lbs 3 qts
SEAFOOD COCKTAIL SAUCE 3 qts 1-3/8 cup
LETTUCE,ICEBERG,FRESH 4 lbs 4-1/3 lbs
LEMONS,FRESH 5-1/8 lbs 13 each

Method:
1 Place shrimp in boiling water and cover. Return to a boil; uncover; reduce heat; simmer 2 to 3 minutes. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. DO NOT OVERCOOK. Drain immediately.
2 Place shrimp in single layer on pans. CCP: Refrigerate at 41 F. or lower for use in Step 5.
3 Prepare 1 recipe Seafood Cocktail Sauce, Recipe No. O 011 00. Cover; refrigerate for use in Step 6.
4 Line individual serving dishes with lettuce.
5 Arrange 4 shrimp on lettuce in each dish.
6 Place 2 tablespoons of sauce in each souffle cup. Serve shrimp with 1 lemon wedge. Cut 8 wedges per lemon. CCP: Hold for
service at 41 F. or lower.
Notes
1 In Step 3, prepared seafood cocktail sauce may be used.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/appetizers/shrimp_cocktail.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence