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Sysco_Shrimp_Cat.indd 1 1/29/14 2:43 PM

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4 The Portico Story

6 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 SustainabilityToday’s Catch, Tomorrow’s Supply

12 Shrimp SelectionCommon Product Forms

Why Does Shrimp Count Matter?

14 Cater to Your Shrimp CustomersRestaurants & Hotels

Business & Industry

16 Redefi ne 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

what’s inside!

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 off er an alternative to beef or chicken entrées. Shrimp drive the seafood category, making it necessary for your menu to meet a growing demand.

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 specifi cations, no matter the plant or country where it is packed.

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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 off erings 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!

welcome.

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The Portico StoryAs 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 off er 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) standardsand processes are unparalleled in the industry.

> Consistency. Our product specifi cations 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.


The Portico Brand StructureEvery Portico product will be packed under the same superior quality specifi cations… no compromises! Our shrimp are available through our Portico Bounty and Portico Simply brands.

Portico BountyPortico Bounty products meet established industry standards for competitive “fi rst”

and “economy” value-added labels. The underlying quality of the raw material allows for chemicals used in production and broader specifi cation tolerances for breading percentage, defects and portion control.

Portico SimplyThe brand name says it all – raw seafood products in their natural state of goodness. Our off erings 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!

It’s about people.

It’s about sustainability.

It’s about the future.

It’s about commitment.

> It’s Not Just About Shrimp!

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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 confi dent 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

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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.

Portico Feature Customer Benefi ts 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

TraceabilityCountry of Origin,

Production Date and Plant Labeling

Fully Traceable Product to Source No Traceability

Workmanship<2% Defects Specifi cation

Minimal Loss From Unusable Product

<5% Defects Industry Standard

Chemicals Strict Sysco Specs No Loss From Chemical Abuse No Industry Standard

The Portico Advantage: We Guarantee Product Safety and Economic IntegrityPProduuctt Safety and Economic Integrity

E X C E E D S E X P E C T A T I O N SQ U A L I T Y A S S U R E D

TM

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White Shrimp

Description: White shrimp are prized for their large size, mild fl avor and tender texture. When mixed with seasonings or sauces, these shrimp stand out for their ability to absorb fl avors, which only adds to the texture.

Flavor Profi le: mild fl avor

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 potent fl avor. Their texture is fi rm, an asset for use in stuffi ng and thick stews.

Flavor Profi le: strong fl avor

Texture: fi rm texture

Suggested Uses: stuffi ng, étouff ée, thick stews

Types of ShrimpShrimp 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.

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Mexican Shrimp

Description: Off ered 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. Off ered in a whole spectrum of sizes, their low moisture level provides maximum yield with minimum shrink during cooking for a better presentation.

Flavor Profi le: all-natural with superior taste


Suggested Uses: cocktail-style, pasta, main entrée

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 fi rm texture and mild fl avor these shrimp will complement a number of ingredients.

Flavor Profi le: mild fl avor


Suggested Uses: chili, with strong seasonings (Cajun, garlic, etc.)

e

ain entréréepaast ,

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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 fi sheries that are either Marine Stewardship Council (MSC) certifi ed, under assessment by the MSC or involved in fi shery improvement projects with WWF.”

Bill Fox Vice President and Marketing DirectorFisheries Program, WWF


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 fi sheries that are:

> Certifi ed 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 fi sheries toward a stepwise approach to MSC certifi cation. This involves partnering with local stakeholders to develop and implement practices for performance levels consistent with MSC standards.

Additionally, in a shrimp-specifi c commitment, Sysco will encourage suppliers to engage in the International Seafood Sustainability Foundation (ISSF) in order to move toward exclusive sourcing from sustainable, MSC-certifi ed shrimp suppliers. ISSF utilizes science-based 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.

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Shrimp SelectionWhen 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 specifi cations.

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

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Why Does Shrimp Count Matter?

Shrimp are graded into diff erent size categories based on the number of shrimp in a pound. When categorized as 16-20, this means there 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

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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 off er shrimp dishes that will please your customers’ palates and wallets.

Cater to Your Shrimp Customers

Although there are distinct

differences in foodservice

operations, the Portico

success story is consistent.

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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

Catering/Banquets – Add a new twist to the tried-and-true shrimp cocktail with various dipping sauces

Business & Industry

Salads – Off er 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

Did you know...Shrimp have a high-perceived value, yet reasonable food cost.

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Redefi ne 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.

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Shrimp, Orange and Zucchini Kabobs with Rosemary Pesto

Yield: 20 servings

3¼ cups plus 2½ tablespoons extra virgin olive oil

1¼ cups fresh orange juice½ cup plus 2 tablespoons honey2½ teaspoons crushed red

pepper fl akes 8¾ pounds raw 16-20 count

tail-on, peeled and deveined shrimp, thawed if necessary

40 wooden skewers6 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 nuts1¼ cups coarsely chopped fresh

rosemary leaves½ cup plus 2 tablespoons

coarsely chopped fresh mint leaves

2 tablespoons kosher salt2 tablespoons minced garlic2½ teaspoons each cracked black

pepper and fresh lemon juice1½ quarts drained sliced roasted

red peppers2½ 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

emulsifi ed. 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.

Bacon-Wrapped Shrimp with Honey-Mustard Glaze

Yield: 24 servings

3 cups honey½ cup coarse ground mustard½ cup Dijon mustard1 tablespoon grated fresh ginger½ teaspoon cayenne pepper2½ pounds smoked bacon slices,

each cut crosswise in half Nonstick cooking spray5½ pounds raw 16-20 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 honey-mustard mixture during last 2 minutes of cooking. Serve with honey-mustard mixture.

Scan this code with your smartphone to see additional product information and the featured recipe and video!

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Sysco_Shrimp_Cat.indd 17 2/10/14 11:31 AM

Shrimp Ceviche

Yield: 20 servings

5 pounds raw 51-60 count peeled and deveined shrimp, thawed if necessary

3 cups each fresh lemon juice and fresh lime juice

½ cup plus 2 tablespoons olive oil3 tablespoons granulated sugar2½ teaspoons paprika1¼ teaspoons salt2¼ pounds Roma tomatoes,

seeded and fi nely chopped

1¼ cups each chopped fresh cilantro leaves and fi nely 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.

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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 benefi t

of preserving the food’s inherent

nutrients. Foods such as seafood

and vegetables are perfect choices

for steaming since their natural

fl avors, colors and textures are

retained, resulting in great taste

without the need for too much

added fats.

Veracruz Shrimp en Papillote

Yield: 20 servings

5 cups basmati rice5 pounds Roma tomatoes,

chopped3 medium yellow onions, sliced2½ cups drained and sliced

salad olives1e cups drained and chopped

pickled jalapeño slicese cup rinsed and drained capers3 cup fi nely chopped fresh

oregano leaves3 cup fresh lime juice7 tablespoons olive oil3 tablespoons lime zest3 tablespoons minced garlic6¼ pounds raw 13-15 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.

Scan this code with your smartphone to see additional product information, featured recipe with video, and two bonus recipes.

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Simply Shrimp> High quality.

> Superb consistency.

> Fresh, natural fl avor.

> 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.


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