Servings: 100 Portions
Portions: 3/4 Cup Each
20 lb. shrimp, raw, peeled, deveined, thawed
3 gallon water, boiling
1/2 cup (5 oz) salt
2-1/4 quart (3 lb) onions, dry, chopped
1-1/2 quart (2 lb) peppers, sweet, fresh, chopped
1 cup (8 oz) butter or margarine, melted
1-1/2 quart (1 lb 8 oz) flour, wheat, general purpose, sifted
1-1/2 quart (3 lb) butter or margarine, melted
3 gallon water, hot
1 gallon (4 lb) apples, fresh, cooking, chopped
1-1/2 quart (2 lb)celery, fresh, chopped
6 tablespoon (2 oz) curry powder
3 tablespoon ginger, ground
2 teaspoon pepper, red, ground
3 tablespoon garlic, dehydrated
3 tablespoon horseradish, prepared
1/2 cup (5 oz) salt
4-1/2 cups (1 lb 8 oz or 1-1/2 jumbo can) mushrooms, canned, drained, chopped
3/4 cup juice, lemon
Add 1/2 cup salt to 3 gallon boiling water. Place shrimp in boiling salted water; cover, return to a boil. Reduce heat; simmer 5 minutes; drain. Set aside.
Sauté onions and peppers in 1 cup butter or margarine 10 minutes or until tender Set aside.
Add flour to 1-1/2 quart butter or margarine; blend thoroughly. Cook until well browned; stirring frequently. Gradually add water to flour mixture; cook until thick and smooth, stirring constantly. Add sauté ed vegetables. Add apples, celery, curry powder, ginger, red pepper, garlic, horseradish, and 1/2 cup salt; simmer 20 minutes. Add shrimp, mushrooms, and lemon juice; simmer 2 to 3 minutes, stirring constantly.
NOTE:
Other types of shrimp may be used.
3 lb 5 oz dry onions A.P. will yield 3 lb chopped onions and 2 lb 7 oz fresh sweet peppers A.P. will yield 2 lb chopped peppers.
5 lb 2 oz fresh apples A.P. will yield 4 lb chopped apples and 2 lb 12 oz fresh celery will yield 2 lb chopped celery.
1 lb 2 oz lemons A.P. (4 lemons) will yield 3/4 cup juice