Poached Gulf Shrimp

Production identity

Target finished yield

3.6 kg · approximately 40 portions at 90 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 90.0% (4 kg declared primary input → 3.6 kg finished target)

Total formula input

10.931 kg before trim, evaporation, absorption or transfer loss

Time

25 min active · 45 min total

Equipment

stockpot · spider · ice bath · scale

U.S. major allergens intentionally present

Crustacean shellfish

Additional sensitivity note

None listed.

Holding / service

Chill rapidly for cold service or serve immediately hot; do not leave in hot poaching liquid.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Build a seasoned aromatic poaching liquid and bring it to a controlled simmer before lowering heat.

2. Add shrimp in a batch that does not collapse liquid temperature excessively; stir gently for even exposure.

3. Poach only until flesh turns opaque and curls to the house endpoint; avoid aggressive boiling that tightens proteins.

4. Remove immediately. For cold use, chill rapidly; for hot use, drain and season without continued carryover in liquid.

5. Weigh cooked shrimp and record yield by size/count and lot.

Working numbers

• Raw shrimp basis: 4 kg
• Target cooked yield: 90%
• Gentle poach below a rolling boil
• Batch size must maintain liquid recovery

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Plump, juicy, clean sweet shellfish flavor, opaque with no translucent core and no rubbery tight curl.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.