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Boiled Shrimp, Frozen
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 127 04
BOILED SHRIMP, FROZEN
Yield 100
Portion 7 Shrimp
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
49 cal
0g
10 g
0g
97 mg
112 mg
19 mg
Ingredient
Weight
Measure
Issue
SHRIMP,FROZEN,RAW,UNPEELED
25 lbs
Method
1 Place shellfish in perforated pans. Place perforated pans inside solid pans.
2 Boil until done, approximately 6 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
3 Do not over cook. Serve shrimp immediately. Over cooking will cause shellfish to be tough, rubbery, and dry.
Notes
1 Shrimp may be steamed. Steam in a 5 pound PSI steamer for 14 to 16 minutes or in a 15 pound PSI steamer for 10 to 12 minutes. CCP:
Internal temperature must reach 145 F. or higher for 15 seconds.



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Boiled Shrimp, Frozen

Yield: 100 Portion: 7 Shrimp
Calories: 49 cal
Carbohydrates: 0g
Protein: 10 g
Fat: 0g
Cholesterol: 97 mg
Sodium: 112 mg
Calcium: 19 mg

Ingredient Weight Measure Issue
SHRIMP,FROZEN,RAW,UNPEELED 25 lbs

Method:
1 Place shellfish in perforated pans. Place perforated pans inside solid pans.
2 Boil until done, approximately 6 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
3 Do not over cook. Serve shrimp immediately. Over cooking will cause shellfish to be tough, rubbery, and dry.
Notes
1 Shrimp may be steamed. Steam in a 5 pound PSI steamer for 14 to 16 minutes or in a 15 pound PSI steamer for 10 to 12 minutes. CCP:
Internal temperature must reach 145 F. or higher for 15 seconds.

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/meat_fish_and_poultry/boiled_shrimp_frozen.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence