> superior shrimp
product catalog
6
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 offer an alternative
to beef or chicken
entrées. Shrimp drive
the seafood category,
making it necessary for
your menu to meet a
growing demand.
4
16
8
18
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
Sustainability
Today’s Catch, Tomorrow’s
Supply
12
Shrimp Selection
Common Product Forms
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
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
* Items colored red are recipes
2
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
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.
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.
> It’s Not Just About Shrimp!
It’s about people.
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 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
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
6
8. Black spot, throats,
and improper
cleaning
4. Odor
9. Pieces, damaged and
broken shrimp
5. Flavor/Texture
10. Unusable material
6. Dehydration
(freezer burn)
11. Improperly peeled or
inadvertently peeled
7. Workmanship
12. Improperly deveined
Sysco shrimp are continually
inspected to provide a safe
and healthy product. Our
teams of Quality Control
QUALITY ASSURED
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.
TM
E XC E E D S E X P E C TAT I O N S
The Portico Advantage:
We Guarantee P
Product
rodu
uctt 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
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
Brown Shrimp
Description: White shrimp are prized for
their large size, mild flavor 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.
Description: While not as large as white shrimp,
brown shrimp have a more potent flavor. Their
texture is firm, an asset for use in stuffing and
thick stews.
Flavor Profile: mild flavor
Texture: tender
Suggested Uses: pasta, soup, with seasoning
like curry
8
Flavor Profile: strong flavor
Texture: firm texture
Suggested Uses: stuffing, étouffée, thick stews
Black Tiger Shrimp
Mexican 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.
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: mild flavor
Texture: firm texture
Suggested Uses: chili, with strong seasonings
(Cajun, garlic, etc.)
Flavor Profile: all-natural with superior taste
Texture: firm texturee
Suggested Uses: cocktail-style,
pa
ast , main
ain entré
rée
pasta,
entrée
9
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
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
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
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 theree
he
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
k
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
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
Restaurants & Hotels
Business & Industry
Breakfast – Shrimp add value and interest to
omelets, quiche and frittatas
Salads – Offer variety to light eaters by
featuring shrimp in Fajita Salad or Spinach Salad
Lunch – Shrimp are a natural addition to fresh
salads, such as Shrimp Louis, Shrimp Caesar Salad,
or Shrimp Pasta Salad
Wraps – Take the same Shrimp Fajita Salad and
put it in a tortilla or lavash wrap to make a
seafood sandwich
Dinner – Replace beef or chicken with shrimp
in popular ethnic dishes, such as Shrimp and
Vegetable Stir-Fry, Shrimp Tacos or Tostadas
Risotto – Shrimp add value to a unique risotto,
which is a nice alternative to pasta
Appetizers – Shrimp are the #1 appetizer in
restaurants! Marinated, peel and eat shrimp are
always popular, as well as Cajun or Creole Shrimp
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
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
2 tablespoons kosher salt
2 tablespoons minced garlic
2½ teaspoons each cracked black
Yield: 20 servings
pepper and fresh lemon juice
3¼ cups plus 2½ tablespoons extra 1½ quarts drained sliced roasted
virgin olive oil
red peppers
1¼ cups fresh orange juice
2½ tablespoons balsamic vinegar
½ cup plus 2 tablespoons honey
1. In large bowl, whisk ¾ cup oil,
2½ teaspoons crushed red
juice, honey and crushed red
pepper flakes
pepper; add shrimp, cover and
8¾ pounds raw 16-20 count
refrigerate 20 minutes. Soak skewers
tail-on, peeled and deveined
in water 20 minutes. Remove shrimp
shrimp, thawed if necessary
from marinade; discard marinade.
40 wooden skewers
Thread shrimp, orange wedges
6 pounds oranges, quartered
(through skin) and zucchini onto
and cut into ½-inch-thick
skewers. Cover and refrigerate up
wedges
to 2 days.
2½ medium zucchini, halved
2. In sauté pan, toast nuts over
lengthwise and cut into
medium heat; cool.
½-inch-thick slices
2½ cups pine nuts
3. In food processor, purée
1¼ cups coarsely chopped fresh
rosemary, mint, 2½ teaspoons salt,
rosemary leaves
garlic, 1¼ teaspoons black pepper,
½ cup plus 2 tablespoons
lemon juice and nuts, scraping bowl
coarsely chopped fresh
with rubber spatula. With processor
mint leaves
running, stream in 2½ cups oil until
Shrimp, Orange and Zucchini
Kabobs with Rosemary Pesto
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 16-20 count
tail-on, peeled and deveined
shrimp, thawed
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!
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
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 oil
3 tablespoons granulated sugar
2½ teaspoons paprika
1¼ teaspoons salt
2¼ pounds Roma tomatoes,
seeded and finely chopped
18
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.
Did you know...
Veracruz Shrimp en Papillote
1. Prepare rice as label directs.
Yield: 20 servings
2. In large bowl, toss tomatoes,
onions, olives, jalapeños, capers,
oregano, lime juice, oil, zest and
garlic until well combined.
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 13-15 count
peeled and deveined shrimp,
thawed if necessary and
tails removed
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.
“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.
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.
19
Simply Shrimp
> High quality.
> Superb consistency.
> Fresh, natural flavor.
> 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.