Cook Time: 10 Min.

Serving Size: 4 oz Makes: 10/25/50/100 Servings Cook Method: Pan Broil Cook Temp.: 450°F

Nutritional Content

Allergens: shellfish, milk, crustacean, soy

Calories: 100 Kcal

Carbohydrates: 3 g

Protein: 12 g

Total Fat: 4.5 g

Calcium: 75 mg

Sodium: 540 mg

Ingredients

10 Servings

• 2 lb 4 Oz Shrimp, P&D Tail Off 31-40 ct

• 1 Tbsp 2 tsp Paprika

• 1 Tbsp Thyme, Ground

• 1 Tbsp Oregano, Dry

• 1 Tbsp Pepper, Cayenne

• 1 Tbsp Pepper, Black Ground

• 1/4 tsp Salt, Iodized

• 3 Tbsp 1 tsp Margarine, Solids

25 Servings

• 5 lb 9 Oz Shrimp, P&D Tail Off 31-40 ct

• 1/4 Cup Paprika

• 2 Tbsp 2 tsp Thyme, Ground

• 2 Tbsp 2 tsp Oregano, Dry

• 2 Tbsp 2 tsp Pepper, Cayenne

• 2 Tbsp 2 tsp Pepper, Black Ground

• 1/2 tsp Salt, Iodized

• 1/2 Cup Margarine, Solids

50 Servings

• 11 lb 2 Oz Shrimp, P&D Tail Off 31-40 ct

• 1/2 Cup Paprika

• 1/3 Cup Thyme, Ground

• 1/3 Cup Oregano, Dry

• 1/3 Cup Pepper, Cayenne

• 1/3 Cup Pepper, Black Ground

• 1 tsp Salt, Iodized

• 1 Cup Margarine, Solids

100 Servings

• 22 lb 4 Oz Shrimp, P&D Tail Off 31-40 ct

• 1 Cup Paprika

• 2/3 Cup Thyme, Ground

• 2/3 Cup Oregano, Dry

• 2/3 Cup Pepper, Cayenne

• 2/3 Cup Pepper, Black Ground

• 2 tsp Salt, Iodized

• 2 Cup Margarine, Solids

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Defrost Shrimp under refrigeration.

3. Cook in a well-ventilated area as this method of food preparation produces a lot of smoke. Blackened Seafood is best prepared in a cast-iron skillet. A griddle may be substituted for cooking larger quantities. Heat griddle until surface is extremely hot.

4. Combine Spices to make a Blackening Spice Mix. (Using coarsely ground Salt & Black Pepper works best). Melt Margarine and dip each side of the Shrimp in Margarine, then in Seasoning.

5. Immediately lay the Shrimp on the griddle. A little Margarine may be drizzled on as needed. Be careful when adding Margarine, as there could be a flareup. When a crust has formed on the bottom, in about 2 to 3 minutes, turn the Shrimp & moisten again with Margarine. Blacken until done.

6. Fish: Cook to internal temp of 145F/63C held for 15 sec.

7. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

9. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
   
   Print Recipe Here