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Baked Shrimp-New Orleans Remoulade Sauce-French Potato Salad

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)34.268
Energy (kCal)573.7876
Carbohydrates (g)59.2732
Protein (g)15.1886
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red bell pepper 1/4 cup chopped - - - -
    mayonnaise 2 tablespoons 108.3 0.0 0.111 12.0
    dijon mustard 2 tablespoons - - - -
    scallion 2 tablespoons chopped 3.84 0.8808 0.2196 0.0228
    shallot 1 tablespoon chopped 7.2 1.68 0.25 0.01
    parsley leaf 1 tablespoon chopped - - - -
    honey 1 tablespoon - - - -
    lemon juice 2 teaspoons 2.2367 0.7015 0.0356 0.0244
    kosher salt - - - -
    black pepper - - - -
    red pepper flake 1 pinch crushed - - - -
    breadcrumb 1 cup - - - -
    extra virgin olive oil 5 tablespoons divided used - - - -
    kosher salt - - - -
    black pepper - - - -
    chive 2 tablespoons chopped 1.8 0.261 0.1962 0.0438
    butter 3 tablespoons unsalted melted used 256.5 11.7855 8.0145 21.6
    shrimp 6 peeled deveined - - - -
    red potato 1/2 lb cut 158.7575 36.0606 4.2865 0.3175
    green bean 4 ounces 35.1534 7.9038 2.0752 0.2495
    dijon mustard 1 tablespoon - - - -
    extra virgin olive oil 1 tablespoon - - - -
    white wine vinegar 1 teaspoon - - - -
    honey 1 teaspoon - - - -
    tarragon leaf 1 teaspoon chopped omitted - - - -
    sesame seed 2 teaspoons toasted 256.5 11.7855 8.0145 21.6
    kosher salt - - - -
    black pepper - - - -
    red pepper flake crushed - - - -

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



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