Boiled_Shrimp,

MEAT, FISH, AND POULTRY No.L 127 04 BOILED SHRIMP, FROZEN 19 mg 112 mg 97 mg 0 g 10 g 0 g 49 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories Yield 100 7 Shrimp Portion Ingredient SHRIMP,FROZEN,RAW,UNPEELED Issue Measure Weight 25 lbs Method 1 2 3 Place shellfish in perforated pans. Place perforated pans inside solid pans. Boil until done, approximately 6 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Do not over cook. Serve shrimp immediately. Over cooking will cause shellfish to be tough, rubbery, and dry. Notes 1 Shrimp may be steamed. Steam in a 5 pound PSI steamer for 14 to 16 minutes or in a 15 pound PSI steamer for 10 to 12 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.