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Spicy Grilled Shrimp With Gazpacho Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.3383
Energy (kCal)65.2425
Carbohydrates (g)11.0982
Total fats (g)0.5965
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine tomatoes, cucumber, bell papper, jalapeno, onion, vinegar, tomato juice and 2 tbls of olive oil. | 2. Season with couple drops of hot sauce and a few pinches of salt. | 3. Allow mixture to sit at room temperature for a least an hour or refrigerate for up to a day to allow the flavors to combine. | 4. Toss the shrimp with the remaining 2 tbls of olive oil, the basil and the red pepper flakes. | 5. Allow shrimp to sit a room temperature for half hour. | 6. Heat the grill to medium. | 7. Grill shrimp, brushing with any extra marinade until just barely cooked through (about 2 minutes). | 8. Divide the vinigrette among the plates and set the warm shrimp on top. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plum tomato 6 diced - - - -
    cucumber 1 diced 24.12 4.3416 1.1859 0.3216
    red bell pepper 1 diced - - - -
    jalapeno chile 1 diced - - - -
    onion 1/4 cup diced 16.0 3.736 0.44 0.04
    red wine vinegar 1/4 cup 11.3525 0.1613 0.0239 0.0
    tomato juice 1/3 cup 13.77 2.8593 0.6885 0.2349
    extra virgin olive oil 1/4 cup - - - -
    hot sauce - - - -
    large shrimp 1 1/2 1/2 - - - -
    basil leaf 6 cut - - - -
    red pepper flake 1 pinch crushed - - - -

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



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