Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the Shrimp: | 2. In a small bowl beat egg and half-and-half together | 3. In a separate bowl combine flour and coconut. | 4. Coat shrimp in egg mixture, followed by pressing it into the coconut mixture until coated fully with shredded coconut. | 5. In a small frying pan pour oil and heat. | 6. Fry shrimp until golden brown, flipping after about 60 seconds. | 7. For the Purée: | 8. Roast the pepper in a 400 degree F oven until the skin loosens and is blackened in areas. | 9. Once cool enough to handle, peel skin, remove seeds and stem, and slice in half. | 10. Reserve half the pepper for another use, and chop the remaining half finely. | 11. In a saucepan using an immersion/stick blender, or in an upright blender, purée the pineapple, pepper, cilantro, mint, sugar, and cornstarch. | 12. Heat over medium until hot, serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	25			8046.6849	103.1336	1542.4702	114.4669
egg	1			71.5	0.36	6.28	4.755
half	1/2	cup		-	-	-	-
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
coconut	1	cup	shredded sweetened	283.2	12.184000000000001	2.6639999999999997	26.791999999999998
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
pineapple	4	ounces	crushed	56.699	14.8778	0.6123	0.1361
red bell pepper	1		sweet	-	-	-	-
mint leaf	1	teaspoon	chopped	-	-	-	-
cilantro	1	teaspoon	chopped	0.0767	0.0122	0.0071	0.0017
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.