> superior shrimp product catalog

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1 > superior shrimp product catalog

2 6 what s inside! 4 The Portico Story shrimp are the most consumed seafood in America. Shrimp have continued to gain momentum in the foodservice industry and are a popular choice with diners because they offer an alternative to beef or chicken entrées. Shrimp drive the seafood category, making it necessary for your menu to meet a growing demand Understanding Good Quality Shrimp Sysco Quality Assurance The Portico Advantage: We Guarantee Product Safety and Economic Integrity 8 Types of Shrimp White Shrimp Brown Shrimp Black Tiger Shrimp Mexican Shrimp 10 Sustainability Today s Catch, Tomorrow s Supply 12 Shrimp Selection Common Product Forms the Portico Pledge. As the largest purveyor of seafood in North America, our Portico Brand shrimp is the leader in the industry. Our Portico Pledge states there will be no compromise in quality and every seafood product will be packed under the same superior quality specifications, no matter the plant or country where it is packed. 19 Why Does Shrimp Count Matter? 14 Cater to Your Shrimp Customers Restaurants & Hotels Business & Industry 16 Redefine Your Menu with Shrimp! Shrimp, Orange and Zucchini Kabobs with Rosemary Pesto Bacon-Wrapped Shrimp with Honey-Mustard Glaze Shrimp Ceviche Veracruz Shrimp en Papillote * Items colored red are recipes 2

3 welcome. Shrimp have long been the most popular seafood on mainstream menus, and for good reason! Their versatility make them a favorite for any menu, whether as an appetizer, entrée, ingredient or topping. The extensive offerings of Portico Brand cover any and all of your shrimp applications. Sysco carries a range of counts from under 10 to over 300 with shrimp varieties such as domestic and international white and brown shrimp, and black tiger shrimp from Southeast Asia. These varieties come in multiple forms like green headless, peeled and deveined, or cooked, peeled and deveined. Portico Brand delivers high-quality shrimp with a pleasant, salty odor similar to clean saltwater with minimal tail breakage. Whatever your choice Portico has you covered! 3

4 The Portico Story As the largest purveyor of seafood in North America, Sysco has always been the leader in assuring economic integrity with our Portico seafood products. And with the challenges of fraud within the seafood industry, we understand the hesitancy to change suppliers. But with the Sysco advantage, you re getting the experience of the market leader, and the trust of a brand committed to quality and integrity. Portico brings foodservice operators the highest quality standards in the industry, in delicious, healthy seafood selections that are adaptable to any menu. We offer a wide selection of shrimp that can meet every foodservice operator s needs, including: > Everyday value with Portico Bounty > Simple, purely natural products with Portico Simply So, why Sysco, and our #1 selling seafood brand, Portico? > Quality. Our quality assurance (QA) standards and processes are unparalleled in the industry. > Consistency. Our product specifications ensure declared weight, sizing and uniformity of usable product. > Traceability. We require traceability all the way back to the source. > Integrity. Our commitment to and reputation for guaranteed quality. > Competitiveness. Our sourcing and scale enables delivery of superior products at value pricing.

5 The Portico Brand Structure Every Portico product will be packed under the same superior quality specifications no compromises! Our shrimp are available through our Portico Bounty and Portico Simply brands. Portico Bounty Portico Bounty products meet established industry standards for competitive first and economy value-added labels. The underlying quality of the raw material allows for chemicals used in production and broader specification tolerances for breading percentage, defects and portion control. > It s Not Just About Shrimp! It s about people. It s about sustainability. It s about the future. It s about commitment. Portico Simply The brand name says it all raw seafood products in their natural state of goodness. Our offerings within this brand are the best natural ingredients for use in all recipes. Products are single-frozen and can be portioned, skinned, boned, peeled or shucked. These raw products provide maximum versatility while delivering uncompromised quality and value. Simply superior! 5

6 Understanding Good Quality Shrimp Shrimp are by far the leading foodservice seafood, so being knowledgeable about the basics of good quality shrimp will help you better serve your customers. Shrimp sales are the fastest growing of any protein so you need to be confident about the product you are providing. Portico is the leading shrimp brand in foodservice, but not all shrimp in the market is Portico standard. Did you know There are 12 criteria to determine the value you are getting out of your shrimp. All the factors below should be considered when you are adding shrimp to your menu. Your Sysco Representative can show you why Portico is a leader in all of these categories. 1. Weight 2. Count 3. Uniformity of size 4. Odor 5. Flavor/Texture 6. Dehydration (freezer burn) 7. Workmanship 8. Black spot, throats, and improper cleaning 9. Pieces, damaged and broken shrimp 10. Unusable material 11. Improperly peeled or inadvertently peeled 12. Improperly deveined 6

7 TM QUALITY ASSURED EXCEEDS EXPECTATIONS Sysco shrimp are continually inspected to provide a safe and healthy product. Our teams of Quality Control Inspectors are hard at work to ensure all of our shrimp have uniform color, taste and texture, and meet all of our safety and quality standards. The Portico Advantage: We Guarantee Product Safety and Economic Integrity Portico Feature Customer Benefits Industry Standard Count, Weight, Uniformity Guaranteed Net Weight, Count and Uniformity No Loss From Stated Weight Loss From Glaze Weight, Count Blending No Uniformity Standards Traceability Country of Origin, Production Date and Plant Labeling Fully Traceable Product to Source No Traceability Workmanship <2% Defects Specification Minimal Loss From Unusable Product <5% Defects Industry Standard Chemicals Strict Sysco Specs No Loss From Chemical Abuse No Industry Standard 7

8 Types of Shrimp Shrimp are widespread and abundant. There are thousands of species throughout the world living in freshwater and saltwater. At Sysco, we believe in providing the best shrimp available. Portico provides the widest selection of shrimp, from domestic and international white and brown shrimp to Southeast Asian black tiger shrimp. White Shrimp Description: White shrimp are prized for their large size, mildflavor and tender texture. When mixed with seasonings or sauces, these shrimp stand out for their ability to absorb flavors, which only adds to the texture. Flavor Profile: mildflavor Texture: tender Suggested Uses: pasta, soup, with seasoning like curry Brown Shrimp Description: While not as large as white shrimp, brown shrimp have a more potentflavor. Their texture isfirm, an asset for use in stuffing and thick stews. Flavor Profile: strongflavor Texture:firm texture Suggested Uses: stuffing, étouffée, thick stews 8

9 Black Tiger Shrimp Description: Named for the distinctive white and black striping across their backs, black tiger shrimp are native to Southeast Asia and are the most widely distributed and marketed shrimp in the world. With firm texture and mild flavor these shrimp will complement a number of ingredients. Flavor Profile: mild flavor Texture: firm texture Suggested Uses: chili, with strong seasonings (Cajun, garlic, etc.) Mexican Shrimp Description: Offered in blue, white and brown wild varieties, Portico Mexican shrimp are harvested in the Sea of Cortez, frozen while on board the vessel, and then processed one to three hours later. Offered in a whole spectrum of sizes, their low moisture level provides maximum yield with minimum shrink during cooking for a better presentation. Flavor Profile: all-natural with superior taste Texture: firm texturee Suggested Uses: cocktail-style, pasta, main entrée 9

10 Sustainability: Today s Catch, Tomorrow s Supply The high consumer demand for shrimp requires that Sysco be dedicated to sustaining the supply. As a result of this work, we have committed that by 2015, we will source 100 percent of our top 10 Sysco Brand wild-caught seafood species from fisheries that are either Marine Stewardship Council (MSC) certified, under assessment by the MSC or involved in fishery improvement projects with WWF. Bill Fox Vice President and Marketing Director Fisheries Program, WWF

11 Together with the World Wildlife Fund (WWF), the world s leading global conservation organization, Sysco is tackling the complex issues related to seafood sustainability. It is our hope to steadfastly remain at the forefront of developing strategies for the responsible sourcing of wild seafood products through sustainable buying practices and standards. As part of this collaboration, Sysco has made a multiple-stage commitment to ensure wild seafood supply sustainability. By 2015, 100% of the top ten Sysco brand wild-caught seafood species will be sourced from fisheries that are: > Certified by the Marine Stewardship Council (MSC) > In the MSC Full Assessment process > Involved in Fishery Improvement Projects (FIPs) with WWF Sysco is actively involved in various FIPs to move our supplier fisheries toward a stepwise approach to MSC certification. This involves partnering with local stakeholders to develop and implement practices for performance levels consistent with MSC standards. Additionally, in a shrimpspecific commitment, Sysco will encourage suppliers to engage in the International Seafood Sustainability Foundation (ISSF) in order to move toward exclusive sourcing from sustainable, MSC-certified shrimp suppliers. ISSF utilizes sciencebased initiatives for the long-term conservation and sustainable use of shrimp stocks, reducing bycatch and promoting overall ecosystem health. Sysco strongly believes in supporting domestic sources that share our focus on sustainability and quality. We are proud members of the National Fisheries Institute (NFI) as well as the Better Seafood Board. We will continue to work with reputable organizations and initiatives that will help drive the success of the seafood industry while preserving natural resources and ecosystems for future generations. 11

12 Shrimp Selection When it comes to shrimp there are several ways in which to determine quality. Smell is a good indicator of freshness, as good quality shrimp will have a slight saltwater scent. Color is another good indicator of quality, unless you are ordering a spotted or striped shrimp, there should be no dark spots or rings of any kind, this usually indicates deterioration. Sysco s Point Source Inspection Program (PSIP) creates an additional check along with our standard QA procedures by randomly sampling product AFTER it is labeled and ready to be shipped, prior to leaving the factory. Since our suppliers never know if they will be chosen for the inspection, they need to make sure every shipment follows our guidelines. The cost of removing labels and cartons for failing an inspection guarantees that all of our shipments will meet or exceed Sysco specifications. Common Product Forms GH Raw, Green, Headless, Shell-on Vein-in PDTO Raw, Peeled, Deveined, Tail-on, Headless, Shell-off Vein-out PD Raw, Peeled, Deveined, Tail-off, Headless, Shell-off Vein-out PUD Raw, Peeled, Un-deveined, Headless, Shell-off Vein-in CPTO Cooked, Peeled, Deveined, Headless, Shell-off Vein-out 12

13 Why Does Shrimp Count Matter? Shrimp are graded into different size categories based on the number of shrimp in a pound. When categorized as 16-20, this means there e are 16 to 20 shrimp in a pound. The smaller the count, the larger the size of the shrimp. Since shrimp become more costly as they become larger, some packers may blend smaller shrimp into larger count packs for economic gain. Sysco never blends shrimp sizes to ensure you get an accurate count every time. Sysco Shrimp Counts Green Headless Peeled & Deveined Cooked 13/15 16/20 21/25 16/20 21/25 26/30 21/25 26/30 31/40 26/30 31/35 36/40 31/35 36/40 41/50 36/40 41/50 51/60 41/50 51/60 61/70 51/60 61/70 71/90 13

14 Cater to Your Shrimp Customers Any type of establishment can add shrimp to its menu, and Sysco makes it easy to cater to a variety of customers. We have provided a few simple ideas for how to offer shrimp dishes that will please your customers palates and wallets. Although there are distinct differences in foodservice operations, the Portico success story is consistent. 14

15 Restaurants & Hotels Breakfast Shrimp add value and interest to omelets, quiche and frittatas Lunch Shrimp are a natural addition to fresh salads, such as Shrimp Louis, Shrimp Caesar Salad, or Shrimp Pasta Salad Dinner Replace beef or chicken with shrimp in popular ethnic dishes, such as Shrimp and Vegetable Stir-Fry, Shrimp Tacos or Tostadas Appetizers Shrimp are the #1 appetizer in restaurants! Marinated, peel and eat shrimp are always popular, as well as Cajun or Creole Shrimp Business & Industry Salads Offer variety to light eaters by featuring shrimp in Fajita Salad or Spinach Salad Wraps Take the same Shrimp Fajita Salad and put it in a tortilla or lavash wrap to make a seafood sandwich Risotto Shrimp add value to a unique risotto, which is a nice alternative to pasta Catering Perfect for themed events or holiday celebrations Catering/Banquets Add a new twist to the tried-and-true shrimp cocktail with various dipping sauces Did you know... Shrimp have a high-perceived value, yet reasonable food cost. 15

16 Redefine Your Menu with Shrimp! Few other ingredients are as versatile as shrimp. They re the perfect blank canvas for a sensational seafood meal. Various cooking techniques can be applied to shrimp. For instance, in Shrimp Ceviche, the shrimp are actually cooked by soaking in a citrus juice marinade. 16

17 Shrimp, Orange and Zucchini Kabobs with Rosemary Pesto Yield: 20 servings 3¼ cups plus 2½ tablespoons extra virgin olive oil 1¼ cups fresh orange juice ½ cup plus 2 tablespoons honey 2½ teaspoons crushed red pepper flakes 8¾ pounds raw count tail-on, peeled and deveined shrimp, thawed if necessary 40 wooden skewers 6 pounds oranges, quartered and cut into ½-inch-thick wedges 2½ medium zucchini, halved lengthwise and cut into ½-inch-thick slices 2½ cups pine nuts 1¼ cups coarsely chopped fresh rosemary leaves ½ cup plus 2 tablespoons coarsely chopped fresh mint leaves 2 tablespoons kosher salt 2 tablespoons minced garlic 2½ teaspoons each cracked black pepper and fresh lemon juice 1½ quarts drained sliced roasted red peppers 2½ tablespoons balsamic vinegar 1. In large bowl, whisk ¾ cup oil, juice, honey and crushed red pepper; add shrimp, cover and refrigerate 20 minutes. Soak skewers in water 20 minutes. Remove shrimp from marinade; discard marinade. Thread shrimp, orange wedges (through skin) and zucchini onto skewers. Cover and refrigerate up to 2 days. 2. In sauté pan, toast nuts over medium heat; cool. 3. In food processor, purée rosemary, mint, 2½ teaspoons salt, garlic, 1¼ teaspoons black pepper, lemon juice and nuts, scraping bowl with rubber spatula. With processor running, stream in 2½ cups oil until emulsified. Transfer to container, cover and refrigerate up to 3 days. Makes about 3¾ cups. 4. In bowl, toss red peppers with vinegar, 2½ teaspoons salt and remaining 2½ tablespoons oil; cover and refrigerate up to 3 days. 5. To serve, sprinkle 2 skewers with some salt and pepper. Grill over medium heat until shrimp turn opaque throughout and reach an internal temperature of 145. Spoon some pesto onto plate; top with skewers and serve with pepper mixture and pesto. Scan this code with your smartphone to see additional product information and the featured recipe and video! Bacon-Wrapped Shrimp with Honey-Mustard Glaze Yield: 24 servings 3 cups honey ½ cup coarse ground mustard ½ cup Dijon mustard 1 tablespoon grated fresh ginger ½ teaspoon cayenne pepper 2½ pounds smoked bacon slices, each cut crosswise in half Nonstick cooking spray 5½ pounds raw count tail-on, peeled and deveined shrimp, thawed 1. Heat honey, mustards, ginger and cayenne to simmering; simmer 2 minutes. Remove from heat; hold. 2. Cook bacon on parchment-lined sheet trays at 450 until bacon is ¾ of the way cooked through; cool. Wrap 1 piece of bacon around center of each shrimp and place on sheet tray; cover and refrigerate. 3. To serve, on half sheet tray sprayed with nonstick cooking spray, cook 4 shrimp at 450 until shrimp turn opaque throughout and internal temperature reaches 145, brushing shrimp with honeymustard mixture during last 2 minutes of cooking. Serve with honey-mustard mixture. 17

18 18 Shrimp Ceviche Yield: 20 servings 5 pounds raw count peeled and deveined shrimp, thawed if necessary 3 cups each fresh lemon juice and fresh lime juice ½ cup plus 2 tablespoons olive oil 3 tablespoons granulated sugar 2½ teaspoons paprika 1¼ teaspoons salt 2¼ pounds Roma tomatoes, seeded and finely chopped 1¼ cups each chopped fresh cilantro leaves and finely chopped white onion 6 tablespoons seeded and minced serrano chile pepper Tortilla chips and lime wedges (optional) 1. In large bowl, toss shrimp and 2½ cups each lemon and lime juice until well combined. Cover and refrigerate at least 4 hours or up to overnight, stirring occasionally. 2. In medium bowl, whisk together oil, sugar, paprika, salt and remaining ½ cup each lemon and lime juice. 3. Pour off liquid from shrimp mixture. Add tomatoes, cilantro, onion, serrano and oil-juice mixture; toss to combine. Cover and refrigerate up to 2 days. Makes about 4½ quarts. 4. Serve with tortilla chips garnished with lime wedges, if desired. Scan this code with your smartphone to see our Shrimp Ceviche video.

19 Veracruz Shrimp en Papillote Yield: 20 servings 5 cups basmati rice 5 pounds Roma tomatoes, chopped 3 medium yellow onions, sliced 2½ cups drained and sliced salad olives 1e cups drained and chopped pickled jalapeño slices e cup rinsed and drained capers 3 cup finely chopped fresh oregano leaves 3 cup fresh lime juice 7 tablespoons olive oil 3 tablespoons lime zest 3 tablespoons minced garlic 6¼ pounds raw count peeled and deveined shrimp, thawed if necessary and tails removed 1. Prepare rice as label directs. 2. In large bowl, toss tomatoes, onions, olives, jalapeños, capers, oregano, lime juice, oil, zest and garlic until well combined. 3. For each packet, arrange about 1 cup tomato mixture on half of 1 sheet of parchment paper; place 4 shrimp over tomato mixture. Fold parchment over to cover shrimp and tomato mixture. Fold edges several times to seal tightly. 4. Place parchment packets on sheet tray. Bake at 400 for 10 minutes or until shrimp reaches an internal temperature of 145 and turns opaque throughout. With kitchen shears, cut an X in top of parchment packets, then carefully pull back parchment to open. 5. Pour packet over rice to serve. Did you know... En papillote meaning in parchment in French, is the process of enclosing and baking food in parchment paper. This method of cooking surrounds food with moisture, which essentially steams the food. Steaming food allows you to cook foods quickly with the added health benefit of preserving the food s inherent nutrients. Foods such as seafood and vegetables are perfect choices for steaming since their natural flavors, colors and textures are retained, resulting in great taste without the need for too much added fats. Scan this code with your smartphone to see additional product information, featured recipe with video, and two bonus recipes. 19

20 Simply Shrimp > High quality. > Superb consistency. > Fresh, naturalflavor. > Safe and sustainable. Sysco is the global leader in selling, marketing and distributing food products to restaurants, healthcare and educational facilities, lodging establishments and other customers who prepare meals away from home. Our family of products and services also include equipment and supplies for the foodservice and hospitality industries. When the goodness of nature meets the quality of Sysco, the wonders never cease. We re committed to being your most valued and trusted business partner and providing excellent service is standard practice not an extra. From domestic and international to white and black tiger, Sysco has all you ll need to continue the tradition of quality for all of your shrimp needs. Copyright 2014 Sysco Corporation and ViMax Media.