Source: U.S. Department of Defence
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French Fried Shrimp
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 137 00
FRENCH FRIED SHRIMP
Yield 100
Portion 4 Each
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
272 cal
22 g
19 g
12 g
179 mg
569 mg
51 mg
Ingredient
Weight
Measure
Issue
SHRIMP,FROZEN,RAW,PEELED,DEVEINED
35 lbs
FLOUR,WHEAT,GENERAL PURPOSE
4-3/8 lbs
1 gal
SALT
3 oz
1/4 cup 1 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
PAPRIKA,GROUND
1/3 oz
1 tbsp
2 lbs
3-3/4 cup
EGGS,WHOLE,FROZEN
WATER
2-1/8 lbs
1 qts
BREADCRUMBS
2-7/8 lbs
3 qts
Method
1
Wash shrimp; drain well.
2
Dredge shrimp in mixture of flour, salt, pepper, and paprika; shake off excess.
3
Combine beaten eggs and water. Dip shrimp in egg and water mixture; drain well.
4
Dredge shrimp in crumbs until well coated; shake off excess.
5
Deep fry 2 minutes or until golden brown. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
6
Drain well in basket or an absorbent paper. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 4 Each |
| Calories: | 272 cal |
| Carbohydrates: | 22 g |
| Protein: | 19 g |
| Fat: | 12 g |
| Cholesterol: | 179 mg |
| Sodium: | 569 mg |
| Calcium: | 51 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SHRIMP,FROZEN,RAW,PEELED,DEVEINED | 35 lbs | ||
| FLOUR,WHEAT,GENERAL PURPOSE | 4-3/8 lbs | 1 gal | |
| SALT | 3 oz | 1/4 cup 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
| PAPRIKA,GROUND | 1/3 oz | 1 tbsp | |
| EGGS,WHOLE,FROZEN | 2 lbs | 3-3/4 cup | |
| WATER | 2-1/8 lbs | 1 qts | |
| BREADCRUMBS | 2-7/8 lbs | 3 qts |
| Method: | |
|
1 Wash shrimp; drain well. 2 Dredge shrimp in mixture of flour, salt, pepper, and paprika; shake off excess. 3 Combine beaten eggs and water. Dip shrimp in egg and water mixture; drain well. 4 Dredge shrimp in crumbs until well coated; shake off excess. 5 Deep fry 2 minutes or until golden brown. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 6 Drain well in basket or an absorbent paper. 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