Recipe for Creole Shrimp 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
3 gal WATER, BOILING
3 cup WATER
1/3 cup WATER, COLD
20 lb SHRIMP PEELED FZ
1/2 lb CELERY FRESH
43 lb TOMATOES # 10 CAN
1/2 lb ONIONS DRY
1/2 lb PEPPER SWT GRN FRESH
6 lb RICE 10LB
3 cup FLOUR GEN PURPOSE 10LB
3/4 cup SUGAR, GRANULATED 10 LB
2 tbl SALAD OIL, 1 GAL
1/2 cup SHORTENING, 3LB
3 tbl PEPPER BLACK 1 LB CN
6 tbl WORCESTERSHIRE SAUCE
2 tbl SALT TABLE 5LB
Instructions:
Instructions: 1. PLACE SHRIMP IN BOILING WATER; COVER; RETURN TO BOIL. REDUCE HEAT; SIMMER 5 MINUTES; DRAIN. REFRIGERATE FOR USE IN STEP 5.

2. PREPARE 3 RECIPES CREOLE SAUCE (RECIPE NO. O00500). SET ASIDE FOR USE IN STEP 5.

3. COMBINE RICE, WATER, SALT AND SALAD OIL; BRING TO A BOIL. STIR OCCASIONALLY.

4. COVER TIGHTLY; SIMMER 20 TO 25 MINUTES. DO NOT STIR.

5. ADD SHRIMP TO SAUCE; SIMMER UNTIL SHRIMP ARE HEATED THROUGH. DO NOT OVERCOOK. STIR OCCASIONALLY.

6. SERVE OVER RICE.

NOTE:

1. IN STEP 1, OTHER TYPES OF UNBREADED SHRIMP MAY BE USED.

SEE RECIPE NO. L00G02.

NOTE:

2. IN STEP 1, IF SHRIMP IS STEAM COOKED, OMIT WATER. SEE

NOTE:

3. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A00400. Recipe

SERVING SIZE: 1 CUP (9 O

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