Source: U.S. Department of Defence
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Creole Shrimp
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 136 00
CREOLE SHRIMP
Yield 100
Portion 8 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
319 cal
50 g
21 g
4g
140 mg
870 mg
121 mg
Ingredient
Weight
Measure
Issue
SHRIMP,FROZEN,RAW,PEELED,DEVEINED
20 lbs
WATER,BOILING
25-1/8 lbs
3 gal
CREOLE SAUCE
5 gal
8-1/2 lbs
1 gal 1-1/4 qts
RICE,LONG GRAIN
WATER,COLD
23 lbs
2 gal 3 qts
SALT
1-7/8 oz
3 tbsp
OIL,SALAD
1-1/2 oz
3 tbsp
Method
1 Place shrimp in boiling water; cover; return to boil. Reduce heat; simmer 5 minutes; drain. CCP: Refrigerate at 41 F. or lower for
use in Step 5.
2 Prepare 2-1/2 recipes Creole Sauce, Recipe No. O 005 00 per 100 portions.
3 Combine rice, water, salt and salad oil; bring to a boil. Stir occasionally.
4 Cover tightly; simmer 20 to 25 minutes. DO NOT STIR.
5 Add shrimp to sauce; simmer until shrimp are heated through. DO NOT OVERCOOK. Stir occasionally. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds.
6 Serve over rice. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 8 Ounces |
| Calories: | 319 cal |
| Carbohydrates: | 50 g |
| Protein: | 21 g |
| Fat: | 4g |
| Cholesterol: | 140 mg |
| Sodium: | 870 mg |
| Calcium: | 121 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SHRIMP,FROZEN,RAW,PEELED,DEVEINED | 20 lbs | ||
| WATER,BOILING | 25-1/8 lbs | 3 gal | |
| CREOLE SAUCE | 5 gal | ||
| RICE,LONG GRAIN | 8-1/2 lbs | 1 gal 1-1/4 qts | |
| WATER,COLD | 23 lbs | 2 gal 3 qts | |
| SALT | 1-7/8 oz | 3 tbsp | |
| OIL,SALAD | 1-1/2 oz | 3 tbsp |
| Method: | |
|
1 Place shrimp in boiling water; cover; return to boil. Reduce heat; simmer 5 minutes; drain. CCP: Refrigerate at 41 F. or lower for use in Step 5. 2 Prepare 2-1/2 recipes Creole Sauce, Recipe No. O 005 00 per 100 portions. 3 Combine rice, water, salt and salad oil; bring to a boil. Stir occasionally. 4 Cover tightly; simmer 20 to 25 minutes. DO NOT STIR. 5 Add shrimp to sauce; simmer until shrimp are heated through. DO NOT OVERCOOK. Stir occasionally. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 6 Serve over rice. CCP: Hold for service at 140 F. or higher. |
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