Angel Hair Pasta, Filipino Style With Shrimp

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
SHRIMP,RAW,PEELED,DEVEINED 20 lbs
PASTA,ANGEL HAIR 12 lbs 8 gal 3-7/8 qts
SALT 5-1/8 oz 1/2 cup
WATER 66-7/8 lbs 8 gal
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
VEGETABLE,STIR FRY,FROZEN 12 lbs 1 gal 3-1/2 qts
ONIONS,FRESH,CHOPPED 6 lbs 1 gal 1/4 qts 6-2/3 lbs
GARLIC POWDER 1-1/4 oz 1/4 cup 1/3 tbsp
SAUCE,TERIYAKI 2-1/4 lbs 1 qts

Method

1 CCP: Thaw shrimp under refrigeration at 41 F. or below.
2 Angel Hair Pasta: Bring water to a boil. Add salt to boiling water. Break pasta into 6 inch pieces. Add to boiling water while
stirring constantly. Cook 6 to 8 minutes, or until tender. Drain. Rinse with hot water. Drain thoroughly. Divide between two
steam table pans.
3 Spray griddle with non-stick cooking spray. Cook onions and vegetables for five minutes, stirring frequently with spatula. Add
shrimp. Grill three minutes. CCP: Internal temperature must reach 145 or higher for 15 seconds.
4 Add garlic to shrimp mixture. Mix well. Divide shrimp and vegetables between the two steam table pans of pasta. Add two cups
teriyaki sauce. Toss to mix well. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
212 cal 27 g 20 g 3 g 152 mg 1792 mg 74 mg

Portion

12 Ounces

Yield

100