SHRIMP DIP
Jessica Moorefield and Robin Marston
ORIGINAL RECIPE
SERVES 25-30
2 1 lb. bags of uncooked medium shrimp (65-70
shrimp per bag.)
 1 bag of tortilla chips
 24 limes
 2 cucumbers
 1 tomato
 1 onion
 Salt to taste

RECIPE CONVERTED TO METRIC

Tostito Chips:


14.5 oz. x 1lb. x 454 g = 411 grams of chips
16 oz 1 lb.
Shrimp:

1lb. Raw shrimp x 454g = 454 grams x 2 bags= 908 grams shrimp
1 lb.
DIRECTIONS
Be sure to wash all vegetables before beginning
the process.
 Cut and juice the limes. Then peel and wash the
shrimp.
 Cut shrimp then devein them.
 Mix the shrimp with the lime in a medium bowl.
Wait two hours.
 While waiting, dice the cucumbers, tomatoes and
onion into separate bowl.

DIRECTIONS CONT.
When the lime is done cooking the shrimp, add
salt to taste. The shrimp will be an orange color
which indicates that they are no longer raw.
 Mix everything together in a large bowl, then add
salt again to taste.
 Mix and enjoy with tortilla chips!

CHEMICAL CHANGE
The acid in the lime cooks the shrimp. The
shrimp changes colors from raw pinkish white
color to the cooked orange color.
 The lime cooks the shrimp and prevents it from
overcooking. We know this is a chemical change
because the shrimp go from raw to cooked.

PHYSICAL CHANGE

By cutting and dicing a physical change occurs.
This is known by the unchanged state of the
object.
AN IONIC COMPOUND INVOLVED

Salt

Sodium Chloride
NaCl
 Na +1 Cl +1

(http://www.visionlearning.com/library/module_viewer.php?mid=55)
A COVALENT COMPOUND INVOLVED
Water that is used to wash the vegetables
 H 2O
 Water is a hydrogen bond and is polar.

STOICHIOMETRY
Since the recipe already yields 25 to 30 servings
it is not needed to adjust the amounts for the
class. However the servings for the chips and
shrimp need to be altered.
 Chips:

25 servings x 411 grams chips = 370 grams of chips
27.5 servings
 Shrimp:


25 servings x 908 grams Shrimp = 830 grams of shrimp
27.5 servings
IS IT PRACTICAL TO MAKE ADJUSTED
AMOUNT?

It is both practical and unpractical to make the
adjusted amount. Because the recipe is already
fixed to the adjusted amount it is practical and
also buying an extra bag of chips is easy and
practical to do because some chips may be
broken, making it difficult to give the same
amount of chips to each student. However it is
unpractical because the adjusted serving amount
calls for fewer grams than that of the actual
amount for shrimp. It is too difficult to take out
a miniscule amount of ingredients.
WORK CITED

http://www.visionlearning.com/library/module_viewer.php?mid=55

http://www.amazon.com/Frito-Lay-Tostitos-Scoops-Tortilla/dp/B0071BYPR0