|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|
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.
1 In Step 3, prepared seafood cocktail sauce may be used.
|83 cal||12 g||10 g||1 g||84 mg||480 mg||43 mg|