Shrimp Cocktail

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
SHRIMP,FROZEN,RAW,PEELED,DEVEINED 12 lbs
WATER,BOILING 6-1/4 lbs 3 qts
SEAFOOD COCKTAIL SAUCE 3 qts 1-3/8 cup
LETTUCE,ICEBERG,FRESH 4 lbs 4-1/3 lbs
LEMONS,FRESH 5-1/8 lbs 13 each

Method

1 Place shrimp in boiling water and cover. Return to a boil; uncover; reduce heat; simmer 2 to 3 minutes. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. DO NOT OVERCOOK. Drain immediately.
2 Place shrimp in single layer on pans. CCP: Refrigerate at 41 F. or lower for use in Step 5.
3 Prepare 1 recipe Seafood Cocktail Sauce, Recipe No. O 011 00. Cover; refrigerate for use in Step 6.
4 Line individual serving dishes with lettuce.
5 Arrange 4 shrimp on lettuce in each dish.
6 Place 2 tablespoons of sauce in each souffle cup. Serve shrimp with 1 lemon wedge. Cut 8 wedges per lemon. CCP: Hold for
service at 41 F. or lower.
Notes
1 In Step 3, prepared seafood cocktail sauce may be used.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
83 cal 12 g 10 g 1 g 84 mg 480 mg 43 mg

Portion

4 Shrimp

Yield

100