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Southwestern Shrimp Linguine
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 207 00
SOUTHWESTERN SHRIMP LINGUINE
Yield 100
Portion 10 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
290 cal
36 g
24 g
5g
168 mg
656 mg
178 mg
Ingredient
Weight
Measure
Issue
WATER
66-7/8 lbs
8 gal
SALT
1-7/8 oz
3 tbsp
OIL,SALAD
1 oz
2 tbsp
12 lbs
8 gal 3-7/8 qts
PASTA,LINGUINE
WATER
25-1/8 lbs
3 gal
20 lbs
SHRIMP,RAW,PEELED,DEVEINED
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
PEPPERS,RED,FRESH
6 lbs
1 gal 5/8 qts
7-1/3 lbs
6 lbs
1 gal 1/4 qts
6-2/3 lbs
ONIONS,FRESH,CHOPPED
RESERVED LIQUID
4-1/8 lbs
2 qts
1-1/2 lbs
3 cup
JUICE,LIME
PEPPERS,JALAPENOS,CANNED,DRAINED,CHOPPED
4-3/4 oz
1 cup
GARLIC POWDER
4-3/4 oz
1 cup
2-7/8 oz
1 qts
PARSLEY,DEHYDRATED,FLAKED
CILANTRO,DRY
1-5/8 oz
1-1/2 cup
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
CHEESE,PARMESAN,GRATED
1-1/3 lbs
1 qts 2 cup
Method
1 Add salt and salad oil to water; heat to a rolling boil.
2 Add pasta slowly while stirring constantly until water boils again. Cook 10 to 12 minutes or until tender; stirring occasionally. DO
NOT OVERCOOK. Drain. Rinse with cold water. Drain thoroughly.
3 Place shrimp in boiling water; cover; return to a boil. Reduce heat; simmer 3 to 5 minutes. DO NOT OVERCOOK.
4 Immediately remove shrimp from cooking liquid and rinse with cold water or ice bath for 2 minutes. Drain shrimp. Reserve 2
quarts shrimp cooking liquid for use in Step 6. Refrigerate shrimp at 41 F. or lower for use in Step 7.
5 Stir-cook sweet red peppers and onions in a lightly sprayed steam jacketed kettle or stock pot for 8 to 10 minutes or until tender,
stirring constantly.
6 Add reserved shrimp liquid, lime juice, jalapeno peppers, garlic powder, parsley, cilantro and black pepper to cooked sweet
peppers and onions. Stir well to blend. Bring to a boil; reduce heat to a simmer.
7 Add linguine and shrimp to the hot broth and vegetable mixture. Heat to a simmer while gently tossing for 1 minute to coat the
linguine and shrimp with the sauce. CCP: Temperature must reach 145 F. or higher for 15 seconds.
8 Pour 2-1/4 gal shrimp-linguine mixture into each ungreased steam table pan. Sprinkle 1-1/2 cups parmesan cheese over shrimp
linguine mixture in each pan. CCP: Hold for service at 140 F. or higher.



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Southwestern Shrimp Linguine

Yield: 100 Portion: 10 Ounces
Calories: 290 cal
Carbohydrates: 36 g
Protein: 24 g
Fat: 5g
Cholesterol: 168 mg
Sodium: 656 mg
Calcium: 178 mg

Ingredient Weight Measure Issue
WATER 66-7/8 lbs 8 gal
SALT 1-7/8 oz 3 tbsp
OIL,SALAD 1 oz 2 tbsp
PASTA,LINGUINE 12 lbs 8 gal 3-7/8 qts
WATER 25-1/8 lbs 3 gal
SHRIMP,RAW,PEELED,DEVEINED 20 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
PEPPERS,RED,FRESH 6 lbs 1 gal 5/8 qts 7-1/3 lbs
ONIONS,FRESH,CHOPPED 6 lbs 1 gal 1/4 qts 6-2/3 lbs
RESERVED LIQUID 4-1/8 lbs 2 qts
JUICE,LIME 1-1/2 lbs 3 cup
PEPPERS,JALAPENOS,CANNED,DRAINED,CHOPPED 4-3/4 oz 1 cup
GARLIC POWDER 4-3/4 oz 1 cup
PARSLEY,DEHYDRATED,FLAKED 2-7/8 oz 1 qts
CILANTRO,DRY 1-5/8 oz 1-1/2 cup
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
CHEESE,PARMESAN,GRATED 1-1/3 lbs 1 qts 2 cup

Method:
1 Add salt and salad oil to water; heat to a rolling boil.
2 Add pasta slowly while stirring constantly until water boils again. Cook 10 to 12 minutes or until tender; stirring occasionally. DO
NOT OVERCOOK. Drain. Rinse with cold water. Drain thoroughly.
3 Place shrimp in boiling water; cover; return to a boil. Reduce heat; simmer 3 to 5 minutes. DO NOT OVERCOOK.
4 Immediately remove shrimp from cooking liquid and rinse with cold water or ice bath for 2 minutes. Drain shrimp. Reserve 2
quarts shrimp cooking liquid for use in Step 6. Refrigerate shrimp at 41 F. or lower for use in Step 7.
5 Stir-cook sweet red peppers and onions in a lightly sprayed steam jacketed kettle or stock pot for 8 to 10 minutes or until tender,
stirring constantly.
6 Add reserved shrimp liquid, lime juice, jalapeno peppers, garlic powder, parsley, cilantro and black pepper to cooked sweet
peppers and onions. Stir well to blend. Bring to a boil; reduce heat to a simmer.
7 Add linguine and shrimp to the hot broth and vegetable mixture. Heat to a simmer while gently tossing for 1 minute to coat the
linguine and shrimp with the sauce. CCP: Temperature must reach 145 F. or higher for 15 seconds.
8 Pour 2-1/4 gal shrimp-linguine mixture into each ungreased steam table pan. Sprinkle 1-1/2 cups parmesan cheese over shrimp
linguine mixture in each pan. 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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence