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Shrimp Salad
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 139 00
SHRIMP SALAD
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
124 cal
3g
16 g
5g
143 mg
408 mg
55 mg
Ingredient
Weight
Measure
Issue
SHRIMP,FROZEN,RAW,PEELED,DEVEINED
20 lbs
WATER,BOILING
25-1/8 lbs
3 gal
CELERY,FRESH,CHOPPED
6-1/3 lbs
1 gal 2 qts
8-2/3 lbs
8-5/8 oz
1 cup
JUICE,LEMON
SALT
1-1/2 oz
2-1/3 tbsp
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
SALAD DRESSING,MAYONNAISE TYPE
2 lbs
1 qts
LETTUCE,LEAF,FRESH,HEAD
4 lbs
6-1/4 lbs
Method
1 Place shrimp in boiling water; cover; return to boil; reduce heat; simmer 3 to 5 minutes; drain. CCP: Internal temperature must
reach 145 F. or higher for 15 seconds. Chill.
2 Cut shrimp into halves or quarters.
3 Combine shrimp, celery, lemon juice, salt, and pepper.
4 Cover; refrigerate to chill thoroughly. CCP: Refrigerate at 41 F. or lower.
5 Just before serving, add salad dressing; toss lightly. CCP: Hold for service at 41 F. or lower.
6 Optional: Place 1 lettuce leaf on each serving dish; add salad, cover; refrigerate until ready to serve.



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Shrimp Salad

Yield: 100 Portion: 1/2 Cup
Calories: 124 cal
Carbohydrates: 3g
Protein: 16 g
Fat: 5g
Cholesterol: 143 mg
Sodium: 408 mg
Calcium: 55 mg

Ingredient Weight Measure Issue
SHRIMP,FROZEN,RAW,PEELED,DEVEINED 20 lbs
WATER,BOILING 25-1/8 lbs 3 gal
CELERY,FRESH,CHOPPED 6-1/3 lbs 1 gal 2 qts 8-2/3 lbs
JUICE,LEMON 8-5/8 oz 1 cup
SALT 1-1/2 oz 2-1/3 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
SALAD DRESSING,MAYONNAISE TYPE 2 lbs 1 qts
LETTUCE,LEAF,FRESH,HEAD 4 lbs 6-1/4 lbs

Method:
1 Place shrimp in boiling water; cover; return to boil; reduce heat; simmer 3 to 5 minutes; drain. CCP: Internal temperature must
reach 145 F. or higher for 15 seconds. Chill.
2 Cut shrimp into halves or quarters.
3 Combine shrimp, celery, lemon juice, salt, and pepper.
4 Cover; refrigerate to chill thoroughly. CCP: Refrigerate at 41 F. or lower.
5 Just before serving, add salad dressing; toss lightly. CCP: Hold for service at 41 F. or lower.
6 Optional: Place 1 lettuce leaf on each serving dish; add salad, cover; refrigerate until ready to serve.

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_salad.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence