APPETIZERS No. B 004 00
SHRIMP COCKTAIL
| Yield: 100 | Portion: 4 Shrimp |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 83 cal | 12 g | 10 g | 1 g | 84 mg | 480 mg | 43 mg |
| Ingredients | 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
- 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.
- Place shrimp in single layer on pans. CCP: Refrigerate at 41 F. or lower for use in Step 5.
- Prepare 1 recipe Seafood Cocktail Sauce, Recipe No. O 011 00. Cover; refrigerate for use in Step 6.
- Line individual serving dishes with lettuce.
- Arrange 4 shrimp on lettuce in each dish.
- 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
- In Step 3, prepared seafood cocktail sauce may be used.
