MARGARITA SHRIMP SALAD

Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

Campbell’s® Signature Low Sodium Chicken Culinary Foundation is the perfect blend of savory chicken stock and rich garden vegetable flavor, making it easy to create flavorful entrees, soups, sauces, and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

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Nutrition Facts
Serving Size
1 CUP (8 OZ SPOODLE) SHRIMP MIXTURE PLUS GARNISH
Amount Per Serving
Calories 92
% Daily Value
Total Fat 1.1g
2%
Saturated Fat 0.1g
1%
Cholesterol 79mg
26%
Sodium 391mg
16%
Total Carbohydrate 10.2g
3%
Dietary Fiber 3g
12%
Protein 9.9g
20%
Vitamin A 128%
Vitamin C 141%
Calcium 7%
Iron 4%
Total Time

75 min.

Serving & Size

1 CUP (8 OZ SPOODLE) SHRIMP MIXTURE PLUS GARNISH

Yields

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.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ SPOODLE) SHRIMP MIXTURE PLUS GARNISH
Amount Per Serving
Calories 92
% Daily Value
Total Fat 1.1g
2%
Saturated Fat 0.1g
1%
Cholesterol 79mg
26%
Sodium 391mg
16%
Total Carbohydrate 10.2g
3%
Dietary Fiber 3g
12%
Protein 9.9g
20%
Vitamin A 128%
Vitamin C 141%
Calcium 7%
Iron 4%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
lime ea.
1. Grate 1 teaspoons zest and squeeze 1 tablespoon juice from the lime.
Weight Measure
garlic, peeled, minced 1 oz. tbsp.
shrimp, large, peeld, deveined 3 lb.
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.
Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

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Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation 0 3/4  cups
water 2 1/4  cups
orange bell pepper, medium-sized, 2-inch long strips 25 oz. ea.
onion, small, cut in half, thinly sliced 23 oz. ea.
cilantro, chopped 3 oz. 1 1/2  cups
jalapeño pepper, medium, seeded, diced cups
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.
Weight Measure
romaine lettuce, shredded 40 oz. 18  cups
tomato, medium, sliced 26 oz. ea.
black pepper, ground 1 1/2  tsp.
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.
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