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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|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.|
|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.|
|3. Arrange 1 seafood skewer on 1/2 cup rice and garnish with lime wedge and cilantro sprig.|
- Red chili peppers may be used in place of jalapeno peppers.