Source: U.S. Department of Defence
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Spiced Shrimp
Source: U.S. Department of Defence | |
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 APPETIZERS No.B 004 01
SPICED SHRIMP
Yield 100
Portion 4 Shrimp
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
60 cal
5g
10 g
1g
84 mg
100 mg
56 mg
Ingredient
Weight
Measure
Issue
SHRIMP,FROZEN,RAW,PEELED,DEVEINED
12 lbs
WATER,BOILING
2-1/8 lbs
1 qts
VINEGAR,DISTILLED
4-1/8 lbs
2 qts
1-1/8 oz
1/4 cup 2-1/3 tbsp
PEPPER,RED,GROUND
MUSTARD,DRY
2-3/8 oz
1/4 cup 2-1/3 tbsp
CELERY SEED
7/8 oz
1/4 cup 1/3 tbsp
PAPRIKA,GROUND
1/2 oz
2 tbsp
GINGER,GROUND
1/4 oz
1 tbsp
1/4 oz
1 tbsp
MACE,GROUND
CINNAMON,GROUND
1/4 oz
1 tbsp
1/8 oz
1/3 tsp
CLOVES,GROUND
BAY LEAF,WHOLE,DRIED
3/8 oz
12 lf
LETTUCE,FRESH,LEAF,RED
4 lbs
2 gal 1/8 qts
6-1/4 lbs
5-1/8 lbs
13 each
LEMONS,FRESH
Method
1 Place shrimp in boiling water, add vinegar and spices, 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 Line individual serving dishes with lettuce.
4 Arrange 4 shrimp on lettuce in each dish. CCP: Hold for service at 41 F. or lower.
5 Serve shrimp with 1 lemon wedge. Cut 8 wedges per lemon.
Notes
1 In Step 3, prepared seafood cocktail sauce may be used.
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https://theodora.com/recipies/appetizers/spiced_shrimp.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 4 Shrimp |
| Calories: | 60 cal |
| Carbohydrates: | 5g |
| Protein: | 10 g |
| Fat: | 1g |
| Cholesterol: | 84 mg |
| Sodium: | 100 mg |
| Calcium: | 56 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SHRIMP,FROZEN,RAW,PEELED,DEVEINED | 12 lbs | ||
| WATER,BOILING | 2-1/8 lbs | 1 qts | |
| VINEGAR,DISTILLED | 4-1/8 lbs | 2 qts | |
| PEPPER,RED,GROUND | 1-1/8 oz | 1/4 cup 2-1/3 tbsp | |
| MUSTARD,DRY | 2-3/8 oz | 1/4 cup 2-1/3 tbsp | |
| CELERY SEED | 7/8 oz | 1/4 cup 1/3 tbsp | |
| PAPRIKA,GROUND | 1/2 oz | 2 tbsp | |
| GINGER,GROUND | 1/4 oz | 1 tbsp | |
| MACE,GROUND | 1/4 oz | 1 tbsp | |
| CINNAMON,GROUND | 1/4 oz | 1 tbsp | |
| CLOVES,GROUND | 1/8 oz | 1/3 tsp | |
| BAY LEAF,WHOLE,DRIED | 3/8 oz | 12 lf | |
| LETTUCE,FRESH,LEAF,RED | 4 lbs | 2 gal 1/8 qts | 6-1/4 lbs |
| LEMONS,FRESH | 5-1/8 lbs | 13 each |
| Method: | |
|
1 Place shrimp in boiling water, add vinegar and spices, 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 Line individual serving dishes with lettuce. 4 Arrange 4 shrimp on lettuce in each dish. CCP: Hold for service at 41 F. or lower. 5 Serve shrimp with 1 lemon wedge. Cut 8 wedges per lemon. 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence