Try this flavorful main dish salad made with Campbell's® Signature Low Sodium Chicken Culinary Foundation that features tender shrimp flavored with lime and garlic...it's light, refreshing and a great menu pace changer.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|garlic||1 oz.||2 tbsp.|
|water||2 1/4 cups|
|orange bell pepper||25 oz.||8 ea.|
|onion||23 oz.||6 ea.|
|cilantro||3 oz.||1 1/2 cups|
|jalapeño pepper||1 cups|
|romaine lettuce||40 oz.||18 cups|
|tomato||26 oz.||6 ea.|
|black pepper||1 1/2 tsp.|
|1. Grate 1 teaspoons zest and squeeze 1 tablespoon juice from the lime.|
|2. Stir the lime juice, lime zest and garlic in a pan or bowl. Add the shrimp and toss to coat. Cover and refrigerate at 41°F or lower for 30 minutes, turning the shrimp over several times during the marinating time.|
|3. Heat Campbell's® Signature Low Sodium Chicken Culinary Foundation and water in a saucepan over medium-high heat. Bring to a boil. Add the pepper, onion and jalapeno pepper. Cook until the vegetables are tender-crisp, stirring occasionally.
4. Reduce the heat to medium. Add the shrimp and marinade to the saucepan and heat to a boil. Cook until the shrimp are cooked through. Stir in the cilantro.
CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.
CCP: Hold hot at 140°F or higher for service.
|5. For each serving, portion 1 cup lettuce (8 oz spoodle) on each serving plate. Top with 2 slices of tomatoes and 1 cup (8 oz spoodle) shrimp mixture. Season each portion with the black pepper. Serve immediately.|