CREOLE SHRIMP

Ingredients

Ingredient Weight Measure Issue
SHRIMP,FROZEN,RAW,PEELED,DEVEINED 20 lbs
WATER,BOILING 25-1/8 lbs 3 gal
CREOLE SAUCE 5 gal
RICE,LONG GRAIN 8-1/2 lbs 1 gal 1-1/4 qts
WATER,COLD 23 lbs 2 gal 3 qts
SALT 1-7/8 oz 3 tbsp
OIL,SALAD 1-1/2 oz 3 tbsp

Method

1 Place shrimp in boiling water; cover; return to boil. Reduce heat; simmer 5 minutes; drain. CCP: Refrigerate at 41 F. or lower for
use in Step 5.
2 Prepare 2-1/2 recipes Creole Sauce, Recipe No. O 005 00 per 100 portions.
3 Combine rice, water, salt and salad oil; bring to a boil. Stir occasionally.
4 Cover tightly; simmer 20 to 25 minutes. DO NOT STIR.
5 Add shrimp to sauce; simmer until shrimp are heated through. DO NOT OVERCOOK. Stir occasionally. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds.
6 Serve over rice. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
319 cal 50 g 21 g 4 g 140 mg 870 mg 121 mg

Portion

8 Ounces

Yield

100


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