EN
EN
High Liner Foodservice
Shrimp Popper Tex-Mex Salad, CN
Serves: 30 Salads
Serves: 30 Salads
Ingredients
Preparation
- 240 each Whole Grain Shrimp Poppers
- 4 lbs Romaine Lettuce, roughly chopped
- 2 quarts Canned Kidney Beans, drained
- 2 quarts Corn Kernels
- 2 lbs Tortilla Chips, lightly crushed
- 1 quart Sour Cream
- Prepare the Shrimp Poppers: CONVECTION OVEN: Place oven rack in the center of the oven. Preheat oven to 375°F. Place frozen shrimp in a single layer on a shallow baking pan. Bake for 5-7 minutes. CONVENTIONAL OVEN: Place oven rack in the center of the oven. Preheat oven to 450°F. Place frozen shrimp in a single layer on a shallow baking pan. Bake for 10-12 minutes.
- Assemble the salads by first adding approximately 2 ounces of chopped romaine to each bowl. Next add about ¼ cup of kidney beans, ¼ cup of corn kernels and about 1 ounce of crushed tortilla chips.
- Top the Tex Mex salad with 8 pieces of fully cooked shrimp poppers and serve the salad with 1 ounce of salsa and sour cream on the side respectively.
