SHRIMP SCAMPI

Ingredients

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.
5 Cover, using a convection oven, bake 15 minutes at 350 F. on high fan, closed vent; uncover, stir; bake 5 minutes or until shrimp
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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
199 cal 6 g 24 g 9 g 210 mg 583 mg 61 mg

Portion

5-1/2 Ounces

Yield

100


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