RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	82.3385
Energy (kCal)	869.9481
Carbohydrates (g)	24.9252
Total fats (g)	50.2972
Fatty acids, total saturated 20:0 (g)	0.0091
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3894
Fatty acids, total polyunsaturated 17:1 (g)	0.2085
Fatty acids, total trans-monoenoic (g)	0.0499
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1541
Fatty acids, total saturated 4:0 (g)	0.2221
Fatty acids, total trans (g)	0.0816
Riboflavin (mg)	0.5804
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0272
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.9616
Tocopherol, delta (mg)	0.1360
Arginine (g)	8.3062
Proline (g)	4.1645
Fatty acids, total polyunsaturated 18:1 t (g)	0.0363
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0014
Adjusted Protein (g)	0.0000
Cystine (g)	1.0413
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	139.1090
Copper, Cu (mg)	2.0597
Maltose (g)	0.0000
Zinc, Zn (mg)	8.7819
Total lipid (fat) (g)	50.2972
Vitamin K (phylloquinone) (g)	3.1113
Cholesterol (mg)	596.5138
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0281
Menaquinone-4 (g)	1.3600
Phytosterols (mg)	0.5290
Folate, total (g)	171.8812
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0272
Vitamin A, IU (IU)	1112.7346
Energy (kcal)	869.9481
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4745
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	2.4384
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.3083
Sugars, total (g)	0.1725
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	2.6105
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.3173
Vitamin B-12, added (g)	0.0000
Valine (g)	4.1622
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	180.4793
Fatty acids, total saturated 16:0 (g)	6.9549
Carbohydrate, by difference (g)	24.9252
Vitamin D (IU)	16.1542
Fructose (g)	0.0013
Fluoride, F (g)	0.1966
Aspartic acid (g)	8.6096
Tyrosine (g)	3.3341
Potassium, K (mg)	916.8095
Fatty acids, total saturated 12:0 (g)	0.1889
Vitamin A, RAE (g)	314.0308
Serine (g)	3.6247
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	3.7658
Fatty acids, total trans-polyenoic 22:4 (g)	0.0136
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0181
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	1.2542
Histidine (g)	2.0097
Isoleucine (g)	3.7984
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	12.8536
Water (g)	392.9479
Fatty acids, total saturated 8:0 (g)	0.0840
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0272
Carotene, beta (g)	26.7575
Sodium, Na (mg)	3008.2625
Iron, Fe (mg)	2.9949
Energy (kJ)	3639.6781
Ash (g)	13.9324
Caffeine (mg)	0.0000
Glycine (g)	4.6857
Fatty acids, total trans-polyenoic (g)	0.0272
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	16.1061
Fatty acids, total polyunsaturated (g)	17.3922
Vitamin E (alpha-tocopherol) (mg)	6.0744
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.8993
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1219
Vitamin D (D2 + D3) (g)	0.6221
Vitamin D3 (cholecalciferol) (g)	0.6221
Lysine (g)	6.9343
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0281
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	2.5173
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0317
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.0633
Folate, food (g)	171.8812
Fatty acids, total saturated 20:1 (g)	0.0639
Fatty acids, total monounsaturated (g)	17.0450
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.4035
Fatty acids, total polyunsaturated 16:1 t (g)	0.0136
Fatty acids, total polyunsaturated 17:0 (g)	0.0544
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	372.0100
Fatty acids, total polyunsaturated 16:1 c (g)	0.0725
Fatty acids, total saturated (g)	12.5335
Vitamin B-12 (g)	5.4437
Calcium, Ca (mg)	740.5478
Fatty acids, total saturated 10:0 (g)	0.2030
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	4.7362
Glutamic acid (g)	15.5697
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	309.6006
Leucine (g)	6.9578
Folate, DFE (g)	171.8812
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0272
Fiber, total dietary (g)	7.1205
Tryptophan (g)	1.1008
Threonine (g)	3.2685
Fatty acids, total polyunsaturated 18:1 c (g)	0.4752
Manganese, Mn (mg)	1.3006
Protein (g)	82.3385
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	16.1691
Betaine (mg)	0.0512
Phosphorus, P (mg)	1801.6568
Tocopherol, gamma (mg)	0.5817

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Pre-heat the oven to 425°F degrees. Coat a baking sheet with cooking spray. | 2. In a large skillet, heat 3 tablespoons butter and olive oil over a medium flame; add the red pepper flakes and garlic, saute' for about 1 minute. | 3. Transfer the shrimp to the skillet and saute' until just cooked, about 1-3 minutes per side. Season with salt and pepper. | 4. Remove the shrimp from the skillet; set aside. | 5. To the butter and garlic mixture in the skillet, add the wine, lemon juice and zest; bring to a boil. Simmer the liquid until reduced by about half, about 3-5 minutes. | 6. Add the remaining butter, wait for it to melt and turn off the heat. | 7. Place the pizza crust on the prepared baking sheet, brush with some butter from skillet. | 8. Evenly spread the butter and garlic mixture over the pizza crust, add the shrimp and sprinkle with mozarella, Parmesan, and chopped basil leaves. Drizzle olive oil over the top. | 9. Bake 10 minutes, or until lightly golden brown. | 10. Let stand several minutes before slicing; serve with a freshly tossed green salad and a glass of your favorite Cavit Riesling or Cavit Merlot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	5	tablespoons		427.5	19.6425	13.3575	36.0
extra virgin olive oil	3	tablespoons		-	-	-	-
butter	2	tablespoons		427.5	19.6425	13.3575	36.0
red pepper flake	1	pinch	crushed	-	-	-	-
garlic clove	4		sliced	-	-	-	-
shrimp	1		lb raw shelled deveined	321.8674	4.1253	61.6988	4.5787
kosher salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
white wine	1/2	cup		-	-	-	-
lemon				-	-	-	-
pizza crust	12	inches		-	-	-	-
mozzarella cheese	1	cup	grated	-	-	-	-
cheese	1/4	cup	grated	119.1375	0.7897	7.2225	9.6998
basil leaf	5		chopped	-	-	-	-
olive oil				-	-	-	-

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

Cooking in progress....

Italian Shrimp Scampi Pizza