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Shrimp Curry
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 138 00
SHRIMP CURRY
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
191 cal
12 g
16 g
9g
140 mg
480 mg
45 mg
Ingredient
Weight
Measure
Issue
SHRIMP,FROZEN,RAW,PEELED,DEVEINED
20 lbs
WATER,BOILING
25-1/8 lbs
3 gal
ONIONS,FRESH,CHOPPED
3 lbs
2 qts 1/2 cup
3-1/3 lbs
2 lbs
1 qts 2-1/8 cup
2-1/2 lbs
PEPPERS,GREEN,FRESH,CHOPPED
OIL,SALAD
3-7/8 oz
1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE
1-2/3 lbs
1 qts 2 cup
OIL,SALAD
1-1/2 lbs
3 cup
WATER,WARM
20-7/8 lbs
2 gal 2 qts
APPLES,FRESH,MEDIUM,PEELED,CORED,CHOPPED
4-3/8 lbs
0 gal 4 qts
5-5/8 lbs
CELERY,FRESH,CHOPPED
1-5/8 lbs
1 qts 2-1/8 cup
2-1/4 lbs
1-1/2 oz
1/4 cup 3 tbsp
CURRY POWDER
GINGER,GROUND
3/8 oz
2 tbsp
PEPPER,RED,GROUND
1/8 oz
1/3 tsp
GARLIC POWDER
3/4 oz
2-2/3 tbsp
HORSERADISH,PREPARED
1-5/8 oz
3 tbsp
2-1/2 oz
1/4 cup 1/3 tbsp
SALT
MUSHROOMS,CANNED,STEMS & PIECES,CHOPPED,DRAINED
1-1/4 lbs
3-3/4 cup
JUICE,LEMON
6-1/2 oz
3/4 cup
Method
1 Place shrimp in boiling water; cover, return to a boil. Reduce heat; simmer 3 to 5 minutes; drain. DO NOT OVERCOOK. CCP:
Hold at 41 F. or lower for use in Step 5.
2 Saute onions and peppers in salad oil or shortening 10 minutes or until tender.
3 Add flour to salad oil or shortening; blend thoroughly.
4 Cook until well browned, stirring frequently.
5 Gradually add water to flour mixture; cook until thick and smooth, stirring constantly.
6 Add sauteed vegetables.
7 Add apples, celery, curry powder, ginger, red pepper, garlic, horseradish and salt; simmer 20 minutes.
8 Add shrimp, mushrooms and lemon juice; simmer 2 to 3 minutes, stirring constantly. CCP: Internal temperature must reach 165
F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Shrimp Curry

Yield: 100 Portion: 3/4 Cup
Calories: 191 cal
Carbohydrates: 12 g
Protein: 16 g
Fat: 9g
Cholesterol: 140 mg
Sodium: 480 mg
Calcium: 45 mg

Ingredient Weight Measure Issue
SHRIMP,FROZEN,RAW,PEELED,DEVEINED 20 lbs
WATER,BOILING 25-1/8 lbs 3 gal
ONIONS,FRESH,CHOPPED 3 lbs 2 qts 1/2 cup 3-1/3 lbs
PEPPERS,GREEN,FRESH,CHOPPED 2 lbs 1 qts 2-1/8 cup 2-1/2 lbs
OIL,SALAD 3-7/8 oz 1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-2/3 lbs 1 qts 2 cup
OIL,SALAD 1-1/2 lbs 3 cup
WATER,WARM 20-7/8 lbs 2 gal 2 qts
APPLES,FRESH,MEDIUM,PEELED,CORED,CHOPPED 4-3/8 lbs 0 gal 4 qts 5-5/8 lbs
CELERY,FRESH,CHOPPED 1-5/8 lbs 1 qts 2-1/8 cup 2-1/4 lbs
CURRY POWDER 1-1/2 oz 1/4 cup 3 tbsp
GINGER,GROUND 3/8 oz 2 tbsp
PEPPER,RED,GROUND 1/8 oz 1/3 tsp
GARLIC POWDER 3/4 oz 2-2/3 tbsp
HORSERADISH,PREPARED 1-5/8 oz 3 tbsp
SALT 2-1/2 oz 1/4 cup 1/3 tbsp
MUSHROOMS,CANNED,STEMS & PIECES,CHOPPED,DRAINED 1-1/4 lbs 3-3/4 cup
JUICE,LEMON 6-1/2 oz 3/4 cup

Method:
1 Place shrimp in boiling water; cover, return to a boil. Reduce heat; simmer 3 to 5 minutes; drain. DO NOT OVERCOOK. CCP:
Hold at 41 F. or lower for use in Step 5.
2 Saute onions and peppers in salad oil or shortening 10 minutes or until tender.
3 Add flour to salad oil or shortening; blend thoroughly.
4 Cook until well browned, stirring frequently.
5 Gradually add water to flour mixture; cook until thick and smooth, stirring constantly.
6 Add sauteed vegetables.
7 Add apples, celery, curry powder, ginger, red pepper, garlic, horseradish and salt; simmer 20 minutes.
8 Add shrimp, mushrooms and lemon juice; simmer 2 to 3 minutes, stirring constantly. CCP: Internal temperature must reach 165
F. or higher for 15 seconds. 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.

https://theodora.com/recipies/meat_fish_and_poultry/shrimp_curry.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence