Creole Shrimp L.Meat, Fish, and Poultry No.136
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|Yield: 100 Portions Each Portion: 1 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Shrimp, Canned | 20LB | | 1. Place shrimp in boiling salt- |
|Boiling Water | | 3.00 Gal | ed water; cover; return to a |
|Salt | 5OZ| 0.50 Cup | boil. Reduce heat; simmer 5 |
| | | | minutes; drain. Set aside for |
| | | | use in Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Dehydrated Onions | 3LB 5OZ| 2.50 Qrt | 2. Saute onions, celery, peppers, |
|Celery | 5LB 10OZ| 4.25 Qrt | mushrooms, and garlic in |
|Peppers, Sweet | 2LB | 1.50 Qrt | butter or margarine about 5 |
|Mushrooms | 1LB 8OZ| 1.50 Qrt | minutes. |
|--------------------|----------|----------|-----------------------------------|
|Garlic | 1OZ| 2.67 Tbsp| |
|Margarine | 2LB | 1.00 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 2.75 Gal | 3. Add water, tomato paste, |
|Tomato Paste | 7LB 12OZ| 3.50 Qrt | baking soda, salt, pepper, |
|Baking Soda, Bags | | 1.00 Tspn| and hot sauce to sauteed |
|Salt | 5OZ| 0.50 Cup | vegetables. Simmer 1 hour. |
|Pepper, Black, Groun| | 1.00 Tbsp| |
|d | | | |
|Tabasco Sauce | | 1.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Cornstarch | 11OZ| 2.25 Cup | 4. Blend cornstarch into water; |
|Cold Water | | 3.00 Cup | add to sauce; cook about 10 |
| | | | minutes until thickened. |
| | | | 5. Add shrimp; simmer until |
| | | | shrimp are heated through. |
| | | | Stir occasionally. |
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NOTE: 1. In Step 1, other types of shrimp may be used. See Recipe
Card L-G-2.
2. In Step 2, 3 lb 11 oz dry onions A. P. will yield 3 lb 5 oz
chopped onions. 7 lb 12 oz fresh celery A.P. will yield
5 lb 10 oz chopped celery.
3. In Step 2, 2 lb 7 oz fresh, sweet, peppers A.P. will yield
2 lb sliced peppers.
4. In Step 2, 6 1/2 oz (2 cups plus 3 tbsp) dehydrated onions
& 5 1/4 oz (1 qt) dehydrated green peppers (Recipe Card A11)
or 2 lb (1 1/2qt) frozen, diced, green peppers may be used.
5. In Step 2, 3-8Z cn canned mushrooms may be used.
6. In Step 3, 4-36 oz cn canned tomato juice concentrate may be
used. See Recipe Card A-13.