Shrimp Scampi
Serving Size: 4 Oz Makes: 10/25/50/100 Servings Cook Method: Saute
Nutritional Content
Allergens: AllergenShellfish; Onion; AllergenCrustacean; AllergenSoy; AllergenMilk; Citrus; Garlic
Calories: 170 Kcal
Carbohydrates: 5 g
Protein: 11 g
Total Fat: 12 g
Calcium: 75 mg
Sodium: 490 mg
Ingredients
10 Servings
2 lb 8 Oz Shrimp, Shell on Tail On
3 Oz Margarine, Solids
3 Tbsp 1 tsp Oil, Vegetable
1 Oz Onion, Green/Spring/Scallions
3.33 each Garlic, Whole Fresh
2 Tbsp Juice, Lemon Bulk
3 Tbsp 1 tsp Parsley, Fresh
1/2 tsp Lemon, Zest
25 Servings
6 lb 4 Oz Shrimp, Shell on Tail On
8 Oz Margarine, Solids
1/2 Cup Oil, Vegetable
2.5 Oz 1 Oz Onion, Green/Spring/Scallions
8.33 each Garlic, Whole Fresh
1/3 Cup Juice, Lemon Bulk
1/2 Cup Parsley, Fresh
1 1/8 tsp Lemon, Zest
50 Servings
12 lb 8 Oz Shrimp, Shell on Tail On
1 lb Margarine, Solids
1 Cup Oil, Vegetable
5.5 Oz 1 Oz Onion, Green/Spring/Scallions
16.67 each Garlic, Whole Fresh
2/3 Cup Juice, Lemon Bulk
1 Cup Parsley, Fresh
2 1/28 tsp Lemon, Zest
100 Servings
25 lb Shrimp, Shell on Tail On
2 lb Margarine, Solids
2 Cup Oil, Vegetable
10.5 Oz 1 Oz Onion, Green/Spring/Scallions
33.33 each Garlic, Whole Fresh
1 1/3 Cup Juice, Lemon Bulk
2 Cup Parsley, Fresh
1 Tbsp 1 tsp Lemon, Zest
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Peel and de-vein shrimp leaving the tail section intact.
Melt margarine and oil in a large saute pan.
Add onions and garlic to oil. Saute for 1 minute.
Add lemon juice, parsley and lemon rind to saute mixture. Add shrimp. Saute to internal temp 155F for 15 sec.
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.
CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.