Recipes for a Crowd

1 Place shellfish in perforated pans. Place perforated pans inside solid pans.
2 Boil until done, approximately 6 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
3 Do not over cook. Serve shrimp immediately. Over cooking will cause shellfish to be tough, rubbery, and dry.
Notes
1 Shrimp may be steamed. Steam in a 5 pound PSI steamer for 14 to 16 minutes or in a 15 pound PSI steamer for 10 to 12 minutes. CCP:
Internal temperature must reach 145 F. or higher for 15 seconds.