Frank's Recipes! Shrimp Chop Suey for 100

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Shrimp Chop Suey for 100

Servings: 100 Portions
Portions: 1 1/4 Cups Each

20 lb. shrimp, frozen, raw, peeled, deveined
3 gallon (12 lb) onions, dry, sliced, large
2 gallon (8 lb) celery, fresh, 1 inch pieces
5 1/4 quart (3 lb) cabbage, fresh, coarsely cut (optional)
3 cups salad oil or shortening melted
2 tablespoon pepper
1 teaspoon ginger
1 1/4 gallon water
3 1/2 cups soy sauce
1/2 cup molasses
5 oz. soup and gravy base, chicken
6 quart (13 lb or 2-No. 10 can) bean sprouts, canned
3 1/4 cups (1 lb) starch, corn

Saute partially thawed shrimp with vegetables in salad oil or melted shortening for 5
minutes. Sprinkle with pepper and ginger. Add water, soy sauce , molasses, and chicken
soup and gravy base. Bring to a boil; cover; simer 10 minutes. Drain bean sprouts;
reserve liquid; set aside both liquid and bean sprouts. Combine reserved liquid with
cornstarch to make a smooth paste. Add slowly to hot meat mixture, stirring constantly.
Cook 5 to 8 minutes or until thickened. Add bean sprouts; mix well; bring to a simmer.

NOTE:
13 lb 5 oz dry onions A.P. will yield 12 lb sliced onions.

10 lb 15 oz fresh celery AP. will yield 8 lb 1-inch pieces celery.

3 lb 12 oz A.P. fresh cabbage will yield 3 lb coarsely cut cabbage.

Serve with Chow Mein Noodles (3-No. 10 can) for 100 portions.