Campbells Food Service » GARLIC SHRIMP WITH WILTED SPINACH & SPANISH RICE MADE WITH V8® SPICY HOT VEGETABLE JUICE

Made With:

Spicy Hot V8®

V8® Original Spicy Hot 100% Vegetable Juice. A spicy blend of 8 vegetables— providing 2 servings of veggies and an excellent source of antioxidant vitamins without the added sugar.

View Product

Spicy Hot V8®

V8® Original Spicy Hot 100% Vegetable Juice. A spicy blend of 8 vegetables— providing 2 servings of veggies and an excellent source of antioxidant vitamins without the added sugar.

View Product

Nutrition Facts

Serving Size

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

Amount Per Serving

Calories 474

% Daily Value

Total Fat 16.6g

26%

Saturated Fat 2.3g

12%

Cholesterol 44mg

15%

Sodium 573mg

24%

Total Carbohydrate 66.1g

22%

Dietary Fiber 5.1g

20%

Protein 13.9g

28%

Vitamin A 53%

Vitamin C 48%

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

Serving Size

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

Amount Per Serving

Calories 474

% Daily Value

Total Fat 16.6g

26%

Saturated Fat 2.3g

12%

Cholesterol 44mg

15%

Sodium 573mg

24%

Total Carbohydrate 66.1g

22%

Dietary Fiber 5.1g

20%

Protein 13.9g

28%

Vitamin A 53%

Vitamin C 48%

Calcium 14%

Iron 37%

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

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

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

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

	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 Spicy Hot V8® View Product
Spicy Hot V8®		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 Spicy Hot V8® View Product
Spicy Hot V8®		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.

RECIPES

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

Made With:

Product

Spicy Hot V8®

Product

Spicy Hot V8®

Nutrition Facts

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

estimate your profit

Ingredients & Instructions

Made With:

Product

Spicy Hot V8®

Made With:

Product

Spicy Hot V8®

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