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Grilled Shrimp With Cool Cucumber Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.3356
Energy (kCal)494.742
Carbohydrates (g)3.458
Total fats (g)54.3053
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat a grill or grill pan to medium-high. In a fine mesh strainer, toss the cucumbers with 1 teaspoon of the salt and drain over a bowl for 15 minutes. In a small bowl, dissolve the sugar in the vinegar. | 2. In a medium bowl, combine the remaining ½ teaspoon of salt, the lemon zest, 1 teaspoon of the dill, the Tabasco sauce and the olive oil. Toss the shrimp in the seasoned oil and set aside. | 3. Squeeze the drained cucumbers to release extra water, then place in a dry bowl and toss with the sweetened vinegar. Mix in the yogurt and the remaining dill and refrigerate. | 4. Grill the shrimp until cooked through, about 3 minutes on each side. Serve the shrimp warm or at room temperature with the cold cucumber salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    english cucumber 5 sliced - - - -
    salt 1 1/2 1/2 coarse - - - -
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    white vinegar 2 teaspoons 1.8 0.004 0.0 0.0
    lemon zest 1/2 - - - -
    dill 1/4 cup chopped 6.405 1.1586 0.3356 0.3053
    dill 1 teaspoon chopped 6.405 1.1586 0.3356 0.3053
    tabasco sauce 6 dashes - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    large shrimp 1 1/2 1/2 peeled deveined - - - -
    plain yogurt 3/4 cup - - - -

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



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