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Shrimp Florentine

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)177.4525
Energy (kCal)1656.3774
Carbohydrates (g)73.7128
Total fats (g)75.9005
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain spinach; press in sieve and chop it. | 2. Melt 1 tbsp butter, add garlic; sauté spinach until dry. | 3. Season and spread in bottom of a casserole. | 4. Spread 2/3 shrimps on top. | 5. Make Béchamel sauce. | 6. Microwave milk (infused with bay leaf,onion, peppercorn and nutmeg). | 7. Drain milk. | 8. Combine 3 Tbsp butter and flour; add milk slowly whisking. | 9. Microwave 3 minutes stirring twice. | 10. Pour Bechamel sauce over the shrimps. | 11. Bake 350*- 20 minutes. | 12. Melt remaining butter and saute rest of shrimps. | 13. Arrange around the edge of casserole. | 14. Cover with cheese and place under broiler 4-5 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shrimp 1 1/2 1/2 cooked peeled 578.0013 0.0 136.6803 3.468
    spinach 1 cup cooked 33.0 5.85 3.3 0.45
    garlic clove 2 crushed - - - -
    butter 1/4 cup melted 342.0 15.714 10.686 28.8
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    milk 2 cups 297.68 23.3264 15.372 15.9576
    onion 1 slice 15.2 3.5492 0.418 0.038
    bay leaf 1 - - - -
    nutmeg 1 pinch 0.7219 0.0678 0.008 0.0499
    peppercorn 6 151.15200000000002 0.938 0.3216 16.4552
    mace 1 pinch 0.5047 0.0537 0.0071 0.0344
    swiss cheese 1/4 cup grated 129.69 0.4752 8.8968 10.2267

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



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