Jennifer Joyce - Recipe Standardization Excel Assignment - NFSC 430

Healthy Shrimp Fajita

Recipe Name: Shrimp Fajita (original recipe) Total Servings: 4 Serving Size: 2 fajitas

Ingredient (6-inch) corn tortillas

Amount 8 tortillas

Directions Cook tortillas in a tortilla warmer. Put a damp paper towel at the bottom of the tortilla warmer, add the tortillas, put warmer in microwave (the lid must be off) for 20 seconds. Remove from microwave, replace lid, and let sit until the tortillas are ready to be filled. Heat a large nonstick skillet over medium-high heat. Coat pan with canola oil. Add bell pepper in strips, minced garlic, and vertically sliced onion; saute for 4 minutes while stirring gently.

canola oil red bell pepper strips bottled minced garlic red onion, vertically sliced ground coriander peeled and deveined large shrimp chopped fresh cilantro

2 teaspoons 1 1/2 cups 2 teaspoons 1 small 1 teaspoon 1 1/2 pounds 2 tablespoons

Stir in coriander and shrimp. Saute for 2 minutes or until shrimp is cooked all the way through. Lay out tortillas and add 1/2 cup of the shrimp mixture to each tortilla. Sprinkle 2 tablespoons of cilantro on top. HACCP/Food Safety Notes: Keep all perishable ingredients below 40F until ready to use. Wash hands before, during, and after preparation, especially after handling raw shrimp. Store leftover shrimp mixture in fridge and use before 5-7 days.

Jennifer Joyce - Recipe Standardization Excel Assignment - NFSC 430

Healthy Shrimp Fajita

Recipe Name: Shrimp Fajita (50) Total Servings: 50 Serving Size: 2 fajitas

Ingredient (6-inch) corn tortillas

Amount 100 tortillas

Directions Cook tortillas in a tortilla warmer. 5 tortilla warmers will need to be prepared. Put a damp paper towel at the bottom of the tortilla warmer, add the tortillas, put warmer in microwave (the lid must be off) for 20 seconds. Remove from microwave, replace lid, and let sit until the tortillas are ready to be filled. Heat a 12 large nonstick skillets over medium-high heat. Coat pan with canola oil. Add bell pepper in strips, minced garlic, and vertically sliced onion; saute for 4 minutes while stirring gently.

Canola Oil red bell pepper strips bottled minced garlic red onion, vertically sliced ground coriander peeled and deveined large shrimp chopped fresh cilantro

1/2 cup & 2 teaspoons 9 volume liters & 3/4 cups 1/2 cup & 2 teaspoons 12.5 small 4 tablespoons & 1/2 teaspoon 18 3/4 pounds 1 1/2 cup & 1 tablespoon

Stir in coriander and shrimp. Saute for 2 minutes or until shrimp is cooked all the way through. Lay out tortillas and add 1/2 cup of the shrimp mixture to each tortilla. Sprinkle 2 tablespoons of cilantro on top. HACCP/Food Safety Notes: Keep all perishable ingredients below 40F until ready to use. Wash hands before, during, and after preparation, especially after handling raw shrimp. Store leftover shrimp mixture in fridge and use before 5-7 days.

Jennifer Joyce - Recipe Standardization Excel Assignment - NFSC 430

Healthy Shrimp Fajita

Recipe Name: Shrimp Fajita (100) Total Servings: 100 Serving Size: 2 fajitas

Ingredient (6-inch) corn tortillas

Amount 200 tortillas

Directions Cook tortillas in a tortilla warmer. 9 tortilla warmers will need to be prepared. Put a damp paper towel at the bottom of the tortilla warmer, add the tortillas, put warmer in microwave (the lid must be off) for 20 seconds. Remove from microwave, replace lid, and let sit until the tortillas are ready to be filled. Heat 25 large nonstick skillets over medium-high heat. Coat pan with canola oil. Add bell pepper in strips, minced garlic, and vertically sliced onion; saute for 4 minutes while stirring gently.

canola oil red bell pepper strips bottled minced garlic red onion, vertically sliced ground coriander peeled and deveined large shrimp chopped fresh cilantro

1 cup & 2 teaspoons 2 1/4 gallons & 1 1/2 cups 1 cup & 2 teaspoons 25 small 1/2 cup & 1 teaspoon 37.5 pounds 3 1/8 cups

Stir in coriander and shrimp. Saute for 2 minutes or until shrimp is cooked all the way through. Lay out tortillas and add 1/2 cup of the shrimp mixture to each tortilla. Sprinkle 2 tablespoons of cilantro on top. HACCP/Food Safety Notes: Keep all perishable ingredients below 40F until ready to use. Wash hands before, during, and after preparation, especially after handling raw shrimp. Store leftover shrimp mixture in fridge and use before 5-7 days.