Source: U.S. Department of Defence
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Shrimp Scampi
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 121 00
SHRIMP SCAMPI
Yield 100
Portion 5-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
199 cal
6g
24 g
9g
210 mg
583 mg
61 mg
Ingredient
Weight
Measure
Issue
SHRIMP,RAW,PEELED,DEVEINED
30 lbs
TOMATOES,CANNED,DICED,DRAINED
3-3/4 lbs
1 qts 2-3/4 cup
MARGARINE,MELTED
2 lbs
1 qts
1 lbs
1-7/8 cup
JUICE,LEMON
GARLIC POWDER
9-1/2 oz
2 cup
1-7/8 oz
3 tbsp
SALT
PARSLEY,DEHYDRATED,FLAKED
5/8 oz
3/4 cup 2 tbsp
PEPPER,BLACK,GROUND
3/8 oz
1 tbsp
1 lbs
1 qts
BREADCRUMBS
Method
1
Rinse shrimp; drain. Place 7-1/2 pounds shrimp in each steam table pan.
2
Add 2 cups tomatoes to each pan.
3
Combine margarine or butter, lemon juice, garlic, salt, parsley, and pepper. Blend well; mixture will separate.
4
While stirring, ladle about 14 ounces scampi sauce over shrimp and tomatoes in each pan. Toss lightly but thoroughly.
Cover, using a convection oven, bake 15 minutes at 350 F. on high fan, closed vent; uncover, stir; bake 5 minutes or until shrimp
5
are done. DO NOT OVERCOOK. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Remove from oven.
6 Evenly sprinkle 2 cups breadcrumbs over top of each pan. Stir to blend crumbs with liquid to thicken sauce. Serve with steamed
rice or pasta.
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|
| Yield: 100 | Portion: 5-1/2 Ounces |
| Calories: | 199 cal |
| Carbohydrates: | 6g |
| Protein: | 24 g |
| Fat: | 9g |
| Cholesterol: | 210 mg |
| Sodium: | 583 mg |
| Calcium: | 61 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SHRIMP,RAW,PEELED,DEVEINED | 30 lbs | ||
| TOMATOES,CANNED,DICED,DRAINED | 3-3/4 lbs | 1 qts 2-3/4 cup | |
| MARGARINE,MELTED | 2 lbs | 1 qts | |
| JUICE,LEMON | 1 lbs | 1-7/8 cup | |
| GARLIC POWDER | 9-1/2 oz | 2 cup | |
| SALT | 1-7/8 oz | 3 tbsp | |
| PARSLEY,DEHYDRATED,FLAKED | 5/8 oz | 3/4 cup 2 tbsp | |
| PEPPER,BLACK,GROUND | 3/8 oz | 1 tbsp | |
| BREADCRUMBS | 1 lbs | 1 qts |
| Method: | |
|
1 Rinse shrimp; drain. Place 7-1/2 pounds shrimp in each steam table pan. 2 Add 2 cups tomatoes to each pan. 3 Combine margarine or butter, lemon juice, garlic, salt, parsley, and pepper. Blend well; mixture will separate. 4 While stirring, ladle about 14 ounces scampi sauce over shrimp and tomatoes in each pan. Toss lightly but thoroughly. Cover, using a convection oven, bake 15 minutes at 350 F. on high fan, closed vent; uncover, stir; bake 5 minutes or until shrimp 5 are done. DO NOT OVERCOOK. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Remove from oven. 6 Evenly sprinkle 2 cups breadcrumbs over top of each pan. Stir to blend crumbs with liquid to thicken sauce. Serve with steamed rice or pasta. |
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