Shrimp Curry L.Meat, Fish, and Poultry No.138
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|Yield: 100 Portions Each Portion: 3/4 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. |
| | | | 2. Set aside for use in Step 9. |
|--------------------|----------|----------|-----------------------------------|
|Dehydrated Onions | 3LB | 2.25 Qrt | 3. Saute onions and peppers in |
|Peppers, Sweet | 2LB | 1.50 Qrt | butter or margarine 10 minutes |
|Margarine | 8OZ| 1.00 Cup | or until tender. Set aside for |
| | | | use in Step 7. |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 1LB 8OZ| 1.50 Qrt | 4. Add flour to butter or margar- |
|Margarine | 3LB | 1.50 Qrt | ine; blend thoroughly. |
| | | | 5. Cook until well browned; |
| | | | stirring frequently. |
|--------------------|----------|----------|-----------------------------------|
|Hot Water | | 3.00 Gal | 6. Gradually add water to flour |
| | | | mixture; cook until thick and |
| | | | smooth, stirring constantly. |
| | | | 7. Add sauteed vegetables. |
|--------------------|----------|----------|-----------------------------------|
|Apples | 4LB | 1.00 Gal | 8. Add apples, celery, curry |
|Celery | 2LB | 1.50 Qrt | powder, monosodium glutamate, |
|Curry | 2OZ| 6.00 Tbsp| ginger, red pepper, garlic, |
|Monosodium Glutamate| | 0.75 Tbsp| horseradish, and salt; simmer |
|Ginger, Ground | | 3.00 Tbsp| 20 minutes. |
|Pepper, Red, Ground | | 2.00 Tspn| |
|Garlic | | 3.00 Tbsp| |
|Horseradish | | 3.00 Tbsp| |
|Salt | 5OZ| 0.50 Cup | |
|--------------------|----------|----------|-----------------------------------|
|Mushrooms | 1LB 8OZ| 4.50 Cup | 9. Add shrimp, mushrooms, and |
|Lemon Juice | | 0.75 Cup | lemon juice; simmer 2 to 3 |
| | | | minutes, stirring constantly. |
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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 3, 3 lb 5 oz dry onins A.P. will yield 3 lb chopped
onions and 2 lb 7 oz fresh sweet pepper A.P. will yield
2 lb chopped peppers.
3. In Step 3, 4oz (1 1/3 cups) dehydrated onions and 5 1/4 oz
(1 qt) dehydrated green peppers (See Recipe A-11) or 2 lb
(1 1/2qt) frozen, diced, green peppers may be used.
4. In Step 8, 5 lb 2 oz fresh apples A.P. will yield 4 lb
chopped apples and 2 lb 12 oz fresh celery will yield 2 lb
chopped celery.
5. In Step 9, 3-8Z cn canned mushrooms may be used.
6. In Step 9, 1 lb 2 oz lemons A.P. (4 lemons) will yield
3/4 cup juice.