SHRIMP SAUCE

Ingredients

Ingredient Weight Measure Issue
SHRIMP,FROZEN,RAW,PEELED,DEVEINED 18 lbs
WATER 10-1/2 lbs 1 gal 1 qts
MARGARINE,MELTED 1-1/8 lbs 2-3/8 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-2/3 lbs 1 qts 2 cup
RESERVED LIQUID 27-1/8 lbs 3 gal 1 qts
MILK,NONFAT,DRY 1-2/3 lbs 2 qts 3 cup
GARLIC POWDER 3/4 oz 2-2/3 tbsp
ONION POWDER 5/8 oz 2-2/3 tbsp
SALT 5/8 oz 1 tbsp
DILL WEED,DRIED 5/8 oz 1/4 cup 1-2/3 tbsp
BASIL,DRIED,CRUSHED 7/8 oz 1/4 cup 1-2/3 tbsp
PEPPER,WHITE,GROUND 1/3 oz 1 tbsp
CHEESE,PARMESAN,GRATED 14-1/8 oz 1 qts
PARSLEY,FRESH,BUNCH,CHOPPED 2-1/8 oz 1 cup 2-1/4 oz

Method

1 CCP: Thaw shrimp under constant refrigeration at 41 F. or lower. Thoroughly rinse under cold running water; drain.
2 Bring water to a boil in steam-jacketed kettle or stock pot. Add shrimp; simmer 2 to 3 minutes. DO NOT OVERCOOK. Drain
immediately. Reserve liquid to reconstitute milk. Spread shrimp on sheet pans in single layer; cover loosely. Coarsely chop cooled
shrimp. Refrigerate product at 41 F. or lower for use in Step 6.
3 Blend together margarine and flour to form roux; stir until smooth. Cook roux 5 to 7 minutes.
4 Reconstitute milk; add garlic powder, onion powder, salt, dill weed, basil, and pepper. Stir to thoroughly rehydrate herbs.
5 Bring reconstituted milk mixture to a simmer; gradually add roux, stirring constantly. Simmer for 8 to 10 minutes or until thickened.
6 Add shrimp; simmer for 1 minute while stirring. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
7 Add cheese and parsley; stir. Remove immediately to serving pans. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
178 cal 10 g 19 g 6 g 130 mg 387 mg 188 mg

Portion

3/4 Cup

Yield

100


( categories: )