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 fl ‘ W 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 :2 F .V‘ a o < m a: z z m z 4 17 :1 z 1' 2 n c: -n I n m E m ID o u! u u: s u 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.