Ingredients
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100 oz.Sweet Chili Gochujang Sauce (201-230 COUNT SHELF STAB)
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20 lb.Shrimp, Raw 16-20 Peeled & Deveined Tail-On IQF Imported (Argentina)
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12.5 lb.Cauliflower, White Minced Cilantro Lime Seasoned IQF (Frozen R.I.)
Preparation
Cook the cauliflower rice in a pan until heated through and hold warm. Cook shrimp in batches until just done, then glaze in the pan with sweet chili gochujang sauce. To serve, portion 2 ounces of rice and 3 ounces of shrimp per plate.
Yields: 100 portions