Shrimp
QUICK REFERENCE
| Product | Receiving | Storage | Cook Time | Fryer Temp | Minimum Internal Cooking Temp | Quality Serving Temp | Hold Time |
|---|---|---|---|---|---|---|---|
| Shrimp | Freezer | Freezer | 2 min 15 seconds | 350ºF | 155ºF | 150ºF-160ºF | 30 Minutes
MPHC |
| Cocktail Sauce | Cooler | Cooler | 34ºF-41ºF |
Q.A. Standard: Shrimp breading should be golden brown, not greasy in appearance and evenly sized. If a shrimp is smaller than average “balance the order” by ensuring the other pieces are larger.
TOOLS NEEDED
- Fryer basket
- Yellow tongs - Chicken Fingers
- Blue tongs - Shrimp
- MPHC pan
- Fry skimmer
- Slotted lid for MPHC
WORKSAFE
- Always wear Food-Mitt gloves when handling frozen shrimp
- Uncooked shrimp must be temperature controlled for safety (TCS). Keep uncooked shrimp frozen to maintain a temperature of 0°F +/- 10°F.
- Yellow tongs will be used to portion tenders and biscuits
- Blue tongs will be used to portion shrimp ONLY
PREPARING AND HOLDING
- Program timer #2 on right panels of Vat #1 and Vat #2
- Program a 30 second shake time
- When programming name the product “SHRIMP”
- Name the cook ID “SP”
- Shrimp is cooked from a frozen state in the 350°F
- Shrimp cook for 2 minutes 15 seconds
- Using two Food-Mitt Gloves, take the amount of shrimp to be cooked from the freezer
- Fill the fryer basket no more than ½ full
- Remove the Food-Mitt gloves by shaking them off your hands into a garbage can. Ensure you do not touch the gloves.
- Slowly lower fryer basket into the hot shortening
- Do not drop another basket into the same vat within 30 seconds
- Press timer button
- When the shake timer sounds after 30 seconds, gently shake basket
- When the timer sounds, lift basket and allow excess shortening to drain for 5 seconds
- Always handle cooked SHRIMP with BLUE TONGS ONLY
- Transfer shrimp to a MPHC pan
- Use a slotted lid for shrimp (HS2 units no lid)
- Set 30-minute hold time
- Discard any shrimp after hold time has expired
- Never serve expired product
- To help prevent cross contact, PLEASE ENSURE we use BLUE tongs for shrimp ONLY. Blue tongs should not be used to pick up any other product!
SERVING
Shrimp Snack
- Place a deli liner in a 3-pound food tray
- Using BLUE tongs, place nine shrimp into one end of the food tray
- Empty a regular size order of fries (or alternate side item placed in a squat bowl with a lid) in the food traybeside the Shrimp
- Dine in -Place on a serving tray with 1 cocktail sauce
- Dine out- Slide in 6 lb. bag logo up. Serve with 2 napkins and 1 cocktail sauce
Shrimp & Chicken Finger Snack
- Place a deli liner in a 3-pound food tray
- Using BLUE tongs, place nine shrimp into one end of the food tray
- Using yellow tongs, place three chicken fingers next to the shrimp in the food tray, being careful not to touch the shrimp with the yellow tongs
- Empty a regular size order of fries (or alternate side item placed in asquat bowl with a lid) in the food tray beside the Shrimp & Chicken Fingers
- Dine in -Place on a serving tray with 1 cocktail sauce, and 1 dipping sauce for chicken fingers
- Dine out- Slide in 6 lb. bag logo up. Serve with 2 napkins, 1 cocktail sauce and 1 dipping sauce for chicken fingers.