Shrimp chop suey

100 Servings

Ingredients

Quantity Ingredient
1¼ gallon WATER
10 pounds SHRIMP PEELED FZ
8 pounds CELERY FRESH
4 pounds CABBAGE WHITE FRESH
12 pounds ONIONS DRY
12¾ pounds BEANS SPROUTS #10
1 pounds STARCH EDIBLE CORN
4½ pounds NOODLE CHOW MEIN #10
½ cup CAKE MIX YELLOW #10
10 tablespoons SOUP GRAVY BASE CHICKEN
2 tablespoons PEPPER BLACK 1 LB CN
1 teaspoon GINGER GROUND
3½ cup SOY SAUCE

Directions

1. USE FROZEN, RAW PEEPLED DEVEINED SHRIMP AND SALAD OIL OR MELTED SHORTENING. SAUTE PARTIALLY THAWED SHRIMP WITH VEGETABLES IN SALAD OIL OR MELTED SHORTENING FOR 5 MINUTES. SPRINKLE WITH 2 TBSP PEPPER AND 1 TSP GINGER.

2. COMBINE WATER, MOLASSES, SOY SAUCE, CHICKEN AND SOUP GRAVY BASE, PEPPER AND GROUND GINGER.

3. ADD CELERY, ONIONS AND CABBAGE TO SHRIMP MIXTURE; COVER; BRING TO A BOIL;

REDUCE HEAT; SIMMER 10 MINUTES. 4. COMBINE CORNSTARCH AND WATER. STIR SLOWLY INTO HOT MIXTURE, STIRRING CONSTANTLY. COOK 3-5 MINUTES OR UNTIL THICKENED.

5. ADD BEAN SPROUTS; MIX WELL; BRING TO A SIMMER.

6. SERVE WITH ⅓ CUP CHOW MEIN NOODLES.

:

NOTE: 1. IN STEP 4, 13 LB 5 OZ DRY ONIONS A.P. WILL YIELD 12 LB SLICED ONIONS; 10 LB 15 OZ FRESH CELERY A.P. WILL YIELD 8 LB CELERY; 5 LB A.P.

FRESH CABBAGE WILL YIELD 4 LB CABBAGE.

2. IN STEP 4, 1 LB 8 OZ (2 QT) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

Recipe Number: L08001

SERVING SIZE: 1¼ CUPS

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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