Meals & Beverages

RECIPES

GARLIC SHRIMP WITH WILTED SPINACH & SPANISH RICE MADE WITH V8® SPICY HOT VEGETABLE JUICE

Made With:
Nutrition Facts
Serving Size
SERVING(5 SHRIMP, 1 CUP RICE, --CUP SPINACH)
Amount Per Serving
Calories 470
% Daily Value
Total Fat 16.8g
26%
Saturated Fat 2.4g
12%
Cholesterol 35mg
12%
Sodium 822mg
34%
Total Carbohydrate 66.4g
22%
Dietary Fiber 5.1g
20%
Protein 11.9g
24%
Vitamin A 55%
Vitamin C 49%
Calcium 14%
Iron 37%
Total Time

60 min.

Serving & Size

SERVING(5 SHRIMP, 1 CUP RICE, --CUP SPINACH)

Yields

Garlic marinated shrimp are sautéed and served atop a flavorful Spanish style rice to create a filing and unforgettably flavorful meal

Nutrition Facts

Nutrition Facts
Serving Size
SERVING(5 SHRIMP, 1 CUP RICE, --CUP SPINACH)
Amount Per Serving
Calories 470
% Daily Value
Total Fat 16.8g
26%
Saturated Fat 2.4g
12%
Cholesterol 35mg
12%
Sodium 822mg
34%
Total Carbohydrate 66.4g
22%
Dietary Fiber 5.1g
20%
Protein 11.9g
24%
Vitamin A 55%
Vitamin C 49%
Calcium 14%
Iron 37%

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Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil 2  tbsp.
onion, diced 4 oz. 1  cups
celery, diced 4 oz. 1  cups
long grain white rice, unprepared 14 oz. 2  cups
Made With:

Product

V8® Spicy Hot Vegetable Juice

View Product
V8® Spicy Hot Vegetable Juice 1  cups
water 3  cups
kosher salt 1/2  tsp.
To Prepare Rice;

1. In a large sauce pot, heat olive oil. Sauté onions and celery until light brown.

2. Add rice, V8® Spicy Hot Vegetable Juice, water and salt.

3. Cook rice on low to medium heat until al dente. Fluff with a fork. Reserve and keep warm.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
 
Weight Measure
olive oil 1  tbsp.
garlic, peeled, slivered 1  tbsp.
Made With:

Product

V8® Spicy Hot Vegetable Juice

View Product
V8® Spicy Hot Vegetable Juice 1  cups
whole roasted tomatoes 16 oz. 2  cups
kosher salt 1/2  tsp.
black pepper, ground 1/2  tsp.
To Prepare Tomato Sauce:
 
1. In a medium sauce pot heat olive oil.  Add garlic, V8® Spicy Hot Vegetable Juice and whole roasted tomatoes.

2. Add salt and pepper. Simmer for 30 minutes. Using blender, puree until smooth. Reserve and keep warm.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.





 
Weight Measure
olive oil 1  tbsp.
cherry tomatoes 8 oz. 1  cups
To Prepare Blistered Tomatoes:

1. In medium sauté pan heat olive oil . Add grape tomatoes. Cook on high heat for 30 seconds. Reserve and keep warm.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.



 
Weight Measure
olive oil 1  tbsp.
baby spinach, oz 16 oz. 4  cups
kosher salt 1/4  tsp.
black pepper, ground 1/8  tsp.
To Prepare Spinach:

1. In a large sauté pan, heat olive oil.  Sauté spinach until wilted. Season with salt and pepper. Reserve and keep warm.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.


 
Weight Measure
olive oil 2  tbsp.
shrimp, 16/20 count, peeled, de-veined 21 oz. 30 
garlic, peeled, slivered 1  tbsp.
lime juice 2  tbsp.
cilantro 2  tbsp.

To Prepare Shrimp:

1. In a large sauté pan, heat olive oil. Sauté shrimp for 2 minutes. Add second measure of garlic until lightly brown.

2. Add lime juice and cilantro. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

To Serve:

1. Mix 1/2 cup of tomato sauce with rice mixture.

2. Using a #4 scoop, portion 1 cup rice onto center of plate.

3. Top with a #16 scoop, 1/4 cup spinach. 

4. Using tongs, place 5 shrimp around rice.

5. Using a 2 oz. ladle, drizzle 1/4 cup tomato sauce around shrimp.  Garnish with about 1/8 cup. blistered tomatoes. Serve immediately.

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