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French Quarter Shrimp Creole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)98.1934
Energy (kCal)565.5432
Carbohydrates (g)39.8945
Total fats (g)3.6196
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt 2 tablespoons butter in medium skillet; blend in 2 tablespoons flour. Add onion, celery, bell pepper and garlic; cook and stir over medium-high heat 5 minutes or until vegetables are tender and flour mixture is lightly golden. | 2. Stir in tomatoes and Hot Sauce. Heat to boiling. Reduce heat to medium-low. Cook, uncovered, 5 minutes or until slightly thickened. Stir occasionally. Add shrimp. Cook 5 minutes or just until shrimp are pink. Serve over rice. Garnish with chopped parsley, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 chopped 64.0 14.944 1.76 0.16
    green bell pepper 1 chopped 29.19 6.394 1.0008 0.3753
    celery 2 stalks chopped 20.48 3.8016 0.8832 0.2176
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    tomato 1 can stewed undrained 62.068999999999996 13.7631 3.2384 0.5397
    cayenne pepper sauce 1/4 cup - - - -
    shrimp 1 lb peeled deveined 385.3342 0.0 91.1202 2.312
    rice cooked - - - -

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



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