Spiced Shrimp

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
SHRIMP,FROZEN,RAW,PEELED,DEVEINED 12 lbs
WATER,BOILING 2-1/8 lbs 1 qts
VINEGAR,DISTILLED 4-1/8 lbs 2 qts
PEPPER,RED,GROUND 1-1/8 oz 1/4 cup 2-1/3 tbsp
MUSTARD,DRY 2-3/8 oz 1/4 cup 2-1/3 tbsp
CELERY SEED 7/8 oz 1/4 cup 1/3 tbsp
PAPRIKA,GROUND 1/2 oz 2 tbsp
GINGER,GROUND 1/4 oz 1 tbsp
MACE,GROUND 1/4 oz 1 tbsp
CINNAMON,GROUND 1/4 oz 1 tbsp
CLOVES,GROUND 1/8 oz 1/3 tsp
BAY LEAF,WHOLE,DRIED 3/8 oz 12 lf
LETTUCE,FRESH,LEAF,RED 4 lbs 2 gal 1/8 qts 6-1/4 lbs
LEMONS,FRESH 5-1/8 lbs 13 each

Method

1 Place shrimp in boiling water, add vinegar and spices, 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 Line individual serving dishes with lettuce.
4 Arrange 4 shrimp on lettuce in each dish. CCP: Hold for service at 41 F. or lower.
5 Serve shrimp with 1 lemon wedge. Cut 8 wedges per lemon.
Notes
1 In Step 3, prepared seafood cocktail sauce may be used.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
60 cal 5 g 10 g 1 g 84 mg 100 mg 56 mg

Portion

4 Shrimp

Yield

100