xt7jdf6k3x4n https://exploreuk.uky.edu/dips/xt7jdf6k3x4n/data/mets.xml United States. Bureau of Commercial Fisheries U.S. Fish and Wildlife Service 1960 bulletins I 49.49:SH 8 English  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws Fisheries Marketing Bulletins Cooking (Shrimp) Brighten Your Menu: Serve More Shrimp!, 1960 text image 4 unnumbered pages, illustrations. Call Number: I 49.49:SH 8 Brighten Your Menu: Serve More Shrimp!, 1960 1960 1960 2022 true xt7jdf6k3x4n section xt7jdf6k3x4n  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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5%:— gFECIAL BULLETI N

BUREAU OF COMMERCIAL FISHERIES - ".8. DEPARTMENT RE THE INTERIOR

UIII‘IERSITY (IF KENTUCKY
LIBRARY

ISSUED BY THE BUREAU OF COMMERCIAL FISHERIES, U. S. FISH AND V
WILDLIFE SERVICE, AS A PART OF ITS CONTINUING CONSUMER EDUCATION
PROGRAM IN COOPERATION WITH THE FISHING INDUSTRY

 

  

Shrimp, "glamour girl" of the fishing industry, is
now in plentiful supply with all forecasts indicating a
continuation of this condition. It brings to the
American public an opportunity to take advantage of
eating more of this delicacy in its many appealing forms —-
fresh, frozen, breaded and canned. Prices are down to
the lowest point in years and retail sales are soaring.
The timing is now perfect for tie—ins with your other menu
items. We suggest you jump on this sales "bandwagon" with
this popular seafood.

Special emphasis is being placed on shrimp, sparked
by the recent joint industry—Government promotion "Fish
'n’ Seafood Parade” which peaked October 19—25 and the
"Shrimp Fiesta," October 1959. Industry and Government
will continue to emphasize shrimp in the months ahead, and
shrimp will be given wide publicity during the Lenten
promotion "It's Fish 'n' Seafood Time."

Uniform sizes in shrimp (whether peeled, deveined,
canned or breaded) mean you have portion control at your
fingertips and portion control means profit control.

To bring the public the assurance of quality, the
industry has adopted voluntary standards on breaded shrimp
and is now in the process of announcing standards for
frozen headless shrimp_

There are so many ways of serving shrimp to fit all
budgets that the menu requirements of even the most
critical Customer can be satisfied. Along with service,
atmosphere and consumer appealing prices __ menu variety
pleases even the most discriminating customer.

Shrimp is a natural for your menu, particularly at
today's prices. For your use during the months ahead,
the home economists of the Bureau of Commercial Fisheries
have prepared these kitchen tested recipes.

 SHRIMP -MACARONI CAS SEROLE

Portion: 2/3 cup

 

Ingredients

25 Portions

SO Portions

100 Per tions

 

Cooked, peeled, cleaned shrimp,

fresh or frozen

1 pound 8 ounces
(1% quarts)

(gm quarts)

ounds
(1:; gallons )

 

Tomatoes

1 pound

2 pounds

1; pounds

 

Uncooked macaroni

1 pound

2 pounds

1; pounds

 

Boiling water

2 3/14 quarts

.1 gallon 1% quarts

2 3/1; gallons

 

Salt

3/1; ounce
(1—1— tablespoons)

1% ounces
(3 tablespoons)

2% ounces
(1/3 cup)

 

Butter or margarine

1% ounces
(3 tablespoons)

3 ounces

(1/3 cup)

6 ounces

(3/h cup)

 

All-purpose flour, sifted

2 ounces
(% cup)

1; ounces
(1 cup)

8 ounces
(2 cups)

 

Salt

% ounce
(1 tablespoon)

1 ounce
(2 tablespoons)

2 ounces
(% cup)

 

Powdered mustard

2 teaspoons

1 1/3 tablespoons

2 2/ 3 tablespoons

 

Hot milk

1 quart

2 quarts

1 gallon

 

Grated cheese

1pound 6 ounces
(1 quart 1% cups)

2 pounds 12 ounces
(2 B/h quarts!)

5' pounds 8 ounces
(1 gallon 1% quarts)

 

 

Grated cheese

 

)4 ounces
(1 cup)

 

8 ounces
(2 cups)

 

1 pound
(1 quart)

 

1. Thaw frozen shrimp. Cut into %—-inch pieces.
2. Wash and slice tomatoes, crosswise, allowing 1 slice for each serving.

3. Add macaroni to boiling, salted water and stir.

remove excess starch.

1;. Melt butter. Blend in flour, salt, and mustard.
thick, stirring constantly.

Blend in the cheese.

5. Combine macaroni, cheese sauce, and shrimp.

6. Pour into well-greased baking pans (about 12 by 20 by 2% inches), about 1 gallon or 8 pounds per pan.
7. Arrange tomatoes over top o£ shrimp mixture, sprinkle with cheese.

8. Bake in a moderate oven, 350° F., for 1.0 minutes or until cheese is melted.

Stir into hot milk.

Cook for 11; to 16 minutes. Drain.

Rinse with water to

Cook for 5 to 10 minutes or until

 

 

  

SHRIMP SALAD

 

Portion: 5 ounces

 

Ingredients

25 Portions

SO Portions

100 Portions

 

Cooked, peeled, cleaned shrimp,
fresh or frozen

3 pounds 12 ounces
(3:; quarts)

7 pounds 8 ounces

(1 gallon 2%; quarts) .

15 pounds
(3 gallons 3/1}, quart)

 

Chopped celery

2 pounds 10 ounces
(2 quarts 2% cups)

5 pounds 1; ounces

(1 gallon 1%; quarts) V

10 pounds 8 ounces
(2 gallons 2% quarts)

 

2 pounds 1; ounces

 

 

 

 

 

 

 

 

Chopped sweet pickle 9 ounces 1 pound 2 ounces

(1 3/1: CUPS) (3%- cups) (1 3/1; quarts)
Mayonnaise or salad dressing 12 ounces 1 pound 8 mmces 3 pounds

(1% curs) (3 Gupta) (15 quarts!)
Salt 1%; ounces

2 teaspoons 1% tablespoons (3 tablespoons)
Lettuce 1 pound 2 pounds )4 pounds
Lemon wedges 25 50 100
1. Thaw frozen shrimp. Cut large shrimp in half.
2. Combine celery, pickle, mayonnaise, salt, and shrimp; toss lightly.
3. Clean, wash, and separate lettuce leaves.
1;. Portion with a No. 6 scoop (2/3 cup) onto lettuce.
S. Garnish with lemon.

G- H

 

 SHRIMP SUBMARINE SANDWICH

Portion: 7% ounces

 

Ingredients

2).; Portions

SO Portions

100 Portions

 

Cooked, peeled, cleaned shrimp,

1 pound ' 8 ounces
(1,

3 ounds 2 ounces

6 pounds )4 ounces

 

 

 

 

 

 

 

 

 

fresh or frozen quarts) (22 quarts) (1 gallon 1%; quarts)
Lettuce 1 pound 2 pounds 1; pounds
Tomatoes 2 pounds 1; pounds 8 pounds
Onions 1; ounces 8 ounces 1 pound
Butter or margarine )4 ounces 8 ounces 1 pound

@- cup) (1 cup) (2 cuPS)
Prepared mustard 1 ounce 2% ounces 1% ounces

(2 tablespoons) (9; cup) (32- cup)
Submarine rolls, 12 inches each 12 25 50
Salt

1 pound 8 ounces 3 pounds 2 ounces 6 pounds 14 ounces

Cheese

2).; slices (1 ounce 'each)

50 slices (1 ounce each)

100 slices (1 ounce each)

 

 

Mayonnaise or salad dressing

 

12 ounces
(1% cum)

 

1 pound 8 ounces
(3 cups)

 

3 pounds
(1% quarts)

 

 

l. Thaw frozen shrimp.

Cut in half, lengthwise.

2. Clean, wash, and separate lettuce leaves.
3. Wash and slice tomatoes, crosswise, allowing 2 slices for each serving.

2;. Wash and peel onions.
5. Soften butter.

6. Cut rolls in half, lengthwise.
7. Cover with lettuce, tomatoes, and onion rings.
8. Spread mayonnaise on top half of rolls.

Slice onions, crosswise, allowing 1 slice for each serving.
Add mustard and mix well.
Spread bottom half with mustard-butter.
Sprinkle with salt.
Slice crosswise.

Cover sandwich.

Separate into rings.

Cover with cheese and shrimp.

 

 SHRIMP ‘ COCKTAIL 1 tablespoon sauce

Portion: b, shrimp

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Ingredients

25 Portions

SO Portions

100 Portions

 

Cooked, peeled, cleaned shrimp,
fresh or frozen

1 pound 11; ounces
(1 quart 2% cups)

3 pounds 12 ounces
(3; quarts)

7 pounds 8 ounces
(1 gallon 2% quarts)

 

lettuce

1 pound

2 pomds

14 pounds

 

Catsup

9 ounces
(1 cup)

1 pound 2 ounces
(2 cup5)

2 pounds 1; ounces
(1 quart)

 

Vinegar or lemon juice

l/ls cup

1/2 cup

lcup

 

Chopped celery

2 ounces
(% cup)

1; ounces
(1 cup)

8 ounces
(2 cups)

 

Horse-radish

1 tablespoon

2 table spoons

l/h cup

 

 

Salt

 

3/24 teaspoon

 

1% teaspoons

 

1 tablespoon

 

Thaw frozen shrimp.

Clean, wash, and separate lettuce leaves.
Place lettuce in each cup; add shrimp. Chill.

Combine catsup, vinegar, celery, horse-radish, and salt.

Chill.

Place approadmately 1 tablespoon sauce on shrimp just before serving.