Shrimp Salad L.Meat, Fish, and Poultry No.139
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|Yield: 100 Portions Each Portion: 1/2 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. Chill. |
| | | | 2. Cut shrimp, celery, lemon |
| | | | juice, salt, and pepper. |
|--------------------|----------|----------|-----------------------------------|
|Celery | 8LB | 1.50 Gal | 4. Cover; refrigerate to chill |
|Lemon Juice | | 1.00 Cup | thoroughly. |
|Salt | 3OZ| 4.67 Tbsp| |
|Pepper, Black, Groun| | 2.00 Tspn| |
|d | | | |
|--------------------|----------|----------|-----------------------------------|
|Dressings, Salad | 2LB | 1.00 Qrt | 5. Just before serving, add Salad |
| | | | Dressing; toss lightly. |
|--------------------|----------|----------|-----------------------------------|
|Lettuce | 4LB | | 6. Place 1 lettuce leaf on each |
| | | | serving dish; add salad, |
| | | | cover; refrigerate until ready |
| | | | to serve. |
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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, 10 lb 15 oz fresh celery A.P. will yield 8 lb
chopped celery and 1 lb 8 oz lemons A.P. (6 lemons) will
yield 1 cup juice.
3. In Step 6, 4 lb 5 oz fresh lettuce A.P. will yield 4 lb
trimmed lettuce.