Meals & Beverages

RECIPES

SEAFOOD & PEPPER SKEWERS

Made With:

Product

Pace® Picante Sauce Mild Heat Ready to Use Multi-Purpose Sauce

Pace® Picante Sauce- Mild

Smoothly blended tomatoes, chunks of savory onions and of course, our famously fresh, hand-picked jalapeños, make Pace® Picante sauce the perfect ingredient or dip.

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Tip

Red chili peppers may be used in place of jalapeno peppers.

Nutrition Facts
Serving Size
1 SERVING (1 SKEWER, 1/2 CUP RICE)
Amount Per Serving
Calories 279
% Daily Value
Total Fat 4.4g
7%
Saturated Fat 0.7g
4%
Cholesterol 107mg
36%
Sodium 1274mg
53%
Total Carbohydrate 32.1g
11%
Dietary Fiber 3.4g
14%
Protein 26.4g
53%
Vitamin A 9%
Vitamin C 31%
Calcium 6%
Iron 12%
Total Time

50 min.

Serving & Size

1 SERVING (1 SKEWER, 1/2 CUP RICE)

Yields

A spicy & tasty entrée, made simply, with a variety of seafood and peppers -- grilled just the way they'll like it, served on a bed of yellow rice.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 SKEWER, 1/2 CUP RICE)
Amount Per Serving
Calories 279
% Daily Value
Total Fat 4.4g
7%
Saturated Fat 0.7g
4%
Cholesterol 107mg
36%
Sodium 1274mg
53%
Total Carbohydrate 32.1g
11%
Dietary Fiber 3.4g
14%
Protein 26.4g
53%
Vitamin A 9%
Vitamin C 31%
Calcium 6%
Iron 12%

estimate your profit

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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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

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.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Pace® Picante Sauce Mild Heat Ready to Use Multi-Purpose Sauce

Pace® Picante Sauce- Mild

View Product
Weight Measure
Pace® Picante Sauce- Mild 5  cups
shrimp, large, peeld, deveined 3 lb.
scallop 3 lb.
whitefish, fillet(s), cut into 3" pieces 3 lb.
1. In shallow shallow, half-size hotel pan, gently toss together Picante Sauce, shrimp, scallops and fish to coat well. Cover and refrigerate. CCP: Refrigerate below 40°F at least 2 hours before using as directed.
Weight Measure
lime, cut into 6 wedges 8  ea.
jalapeño pepper, chopped 18 oz. 24  ea.
vegetable cooking spray, as needed
2. Alternately thread seafood, fish, limes and peppers on 24 long, soaked wooden skewers. Brush with marinade. Spray with non-stick cooking spray. Grill or broil on lightly oiled rack 10 minutes or until done, turning often and brushing with additional marinade. CCP: Cook until internal temperature is 165°F. or higher for 15 minutes. CCP: Hold at 140°F. or higher.
Weight Measure
saffron rice, cooked 69 oz. 3  qt.
lime, cut into 6 wedges 4  ea.
cilantro, sprigs 24  ea.
3. Arrange 1 seafood skewer on 1/2 cup rice and garnish with lime wedge and cilantro sprig.

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