Shrimp Sauce

Theodora's
Recipes

Yield: 100	Portion: 3/4 Cup
Calories:	178 cal
Carbohydrates:	10 g
Protein:	19 g
Fat:	6g
Cholesterol:	130 mg
Sodium:	387 mg
Calcium:	188 mg

Ingredient	Weight	Measure	Issue
SHRIMP,FROZEN,RAW,PEELED,DEVEINED	18 lbs
WATER	10-1/2 lbs	1 gal 1 qts
MARGARINE,MELTED	1-1/8 lbs	2-3/8 cup
FLOUR,WHEAT,GENERAL PURPOSE	1-2/3 lbs	1 qts 2 cup
RESERVED LIQUID	27-1/8 lbs	3 gal 1 qts
MILK,NONFAT,DRY	1-2/3 lbs	2 qts 3 cup
GARLIC POWDER	3/4 oz	2-2/3 tbsp
ONION POWDER	5/8 oz	2-2/3 tbsp
SALT	5/8 oz	1 tbsp
DILL WEED,DRIED	5/8 oz	1/4 cup 1-2/3 tbsp
BASIL,DRIED,CRUSHED	7/8 oz	1/4 cup 1-2/3 tbsp
PEPPER,WHITE,GROUND	1/3 oz	1 tbsp
CHEESE,PARMESAN,GRATED	14-1/8 oz	1 qts
PARSLEY,FRESH,BUNCH,CHOPPED	2-1/8 oz	1 cup	2-1/4 oz

Method:

1 CCP: Thaw shrimp under constant refrigeration at 41 F. or lower. Thoroughly rinse under cold running water; drain.
2 Bring water to a boil in steam-jacketed kettle or stock pot. Add shrimp; simmer 2 to 3 minutes. DO NOT OVERCOOK. Drain
immediately. Reserve liquid to reconstitute milk. Spread shrimp on sheet pans in single layer; cover loosely. Coarsely chop cooled
shrimp. Refrigerate product at 41 F. or lower for use in Step 6.
3 Blend together margarine and flour to form roux; stir until smooth. Cook roux 5 to 7 minutes.
4 Reconstitute milk; add garlic powder, onion powder, salt, dill weed, basil, and pepper. Stir to thoroughly rehydrate herbs.
5 Bring reconstituted milk mixture to a simmer; gradually add roux, stirring constantly. Simmer for 8 to 10 minutes or until thickened.
6 Add shrimp; simmer for 1 minute while stirring. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
7 Add cheese and parsley; stir. Remove immediately to serving pans. CCP: Hold for service at 140 F. or higher.

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Source: U.S. Department of Defence