| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Shrimp Chop Suey
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
MEAT, FISH, AND POULTRY No.L 080 01
SHRIMP CHOP SUEY
Yield 100
Portion 1-1/4 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
221 cal
23 g
19 g
6g
140 mg
1640 mg
79 mg
Ingredient
Weight
Measure
Issue
SHRIMP,FROZEN,RAW,PEELED,DEVEINED
20 lbs
WATER,BOILING
25-1/8 lbs
3 gal
RESERVED LIQUID
20-7/8 lbs
2 gal 2 qts
ONIONS,FRESH,CHOPPED
10-1/8 lbs
1 gal 3-1/8 qts
11-1/4 lbs
CELERY,FRESH,CHOPPED
9-1/2 lbs
2 gal 1 qts
13 lbs
3-1/3 lbs
1 gal 1-3/8 qts
4-1/8 lbs
CABBAGE,GREEN,FRESH,SHREDDED
SOY SAUCE
3-3/4 lbs
1 qts 2 cup
MOLASSES
5-3/4 oz
1/2 cup
SALT
3-3/8 oz
1/4 cup 1-2/3 tbsp
GARLIC POWDER
1/4 oz
1/3 tsp
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
GINGER,GROUND
<1/16th oz
1/8 tsp
CORNSTARCH
1-1/8 lbs
1 qts
4-1/8 lbs
2 qts
WATER
NOODLES,CHOW MEIN,CANNED
3-5/8 lbs
2 gal 1 qts
BEAN SPROUTS,CANNED,DRAINED
6-3/4 lbs
3 qts 1/4 cup
Method
1 Place shrimp in boiling water; cover; return to boil. Reduce heat; simmer 3 to 5 minutes. Immediately remove shrimp from
cooking liquid and rinse in cold water or ice bath for 2 minutes. Drain shrimp. Reserve shrimp cooking liquid for use in Step 2.
CCP: Refrigerate shrimp at 41 F. for use in Step 4.
2 Combine cooking liquid, onions, celery, cabbage, soy sauce, molasses, salt, garlic powder, pepper, and ginger. Bring to a boil;
reduce heat; simmer, covered, for 10 minutes, stirring occasionally until vegetables are tender-crisp. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds.
3 Combine cornstarch and water. Stir to make a smooth slurry. Add slurry to hot mixture, stirring constantly. Bring to a boil. Cook
gently 3 to 5 minutes, stirring occasionally.
4 Add shrimp and bean sprouts; mix well. Simmer 2 to 3 minutes. CCP: Hold for service at 140 F. or higher. Serve over chow
mein noodles.



Please bookmark this page (add it to your favorites).
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/shrimp_chop_suey.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Shrimp Chop Suey

Yield: 100 Portion: 1-1/4 Cups
Calories: 221 cal
Carbohydrates: 23 g
Protein: 19 g
Fat: 6g
Cholesterol: 140 mg
Sodium: 1640 mg
Calcium: 79 mg

Ingredient Weight Measure Issue
SHRIMP,FROZEN,RAW,PEELED,DEVEINED 20 lbs
WATER,BOILING 25-1/8 lbs 3 gal
RESERVED LIQUID 20-7/8 lbs 2 gal 2 qts
ONIONS,FRESH,CHOPPED 10-1/8 lbs 1 gal 3-1/8 qts 11-1/4 lbs
CELERY,FRESH,CHOPPED 9-1/2 lbs 2 gal 1 qts 13 lbs
CABBAGE,GREEN,FRESH,SHREDDED 3-1/3 lbs 1 gal 1-3/8 qts 4-1/8 lbs
SOY SAUCE 3-3/4 lbs 1 qts 2 cup
MOLASSES 5-3/4 oz 1/2 cup
SALT 3-3/8 oz 1/4 cup 1-2/3 tbsp
GARLIC POWDER 1/4 oz 1/3 tsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
GINGER,GROUND <1/16th oz 1/8 tsp
CORNSTARCH 1-1/8 lbs 1 qts
WATER 4-1/8 lbs 2 qts
NOODLES,CHOW MEIN,CANNED 3-5/8 lbs 2 gal 1 qts
BEAN SPROUTS,CANNED,DRAINED 6-3/4 lbs 3 qts 1/4 cup

Method:
1 Place shrimp in boiling water; cover; return to boil. Reduce heat; simmer 3 to 5 minutes. Immediately remove shrimp from
cooking liquid and rinse in cold water or ice bath for 2 minutes. Drain shrimp. Reserve shrimp cooking liquid for use in Step 2.
CCP: Refrigerate shrimp at 41 F. for use in Step 4.
2 Combine cooking liquid, onions, celery, cabbage, soy sauce, molasses, salt, garlic powder, pepper, and ginger. Bring to a boil;
reduce heat; simmer, covered, for 10 minutes, stirring occasionally until vegetables are tender-crisp. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds.
3 Combine cornstarch and water. Stir to make a smooth slurry. Add slurry to hot mixture, stirring constantly. Bring to a boil. Cook
gently 3 to 5 minutes, stirring occasionally.
4 Add shrimp and bean sprouts; mix well. Simmer 2 to 3 minutes. CCP: Hold for service at 140 F. or higher. Serve over chow
mein noodles.

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/shrimp_chop_suey.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence