RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.1669
Energy (kCal)	749.848
Carbohydrates (g)	6.1949
Total fats (g)	81.3658
Fatty acids, total saturated 20:0 (g)	0.3355
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6197
Fatty acids, total polyunsaturated 17:1 (g)	0.1054
Fatty acids, total trans-monoenoic (g)	0.0010
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0031
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0016
Riboflavin (mg)	0.0262
Tocopherol, beta (mg)	0.0891
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0005
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)	1.5951
Tocopherol, delta (mg)	0.0027
Arginine (g)	0.1873
Proline (g)	0.0791
Fatty acids, total polyunsaturated 18:1 t (g)	0.0007
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.0835
Adjusted Protein (g)	0.0000
Cystine (g)	0.0179
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.1824
Copper, Cu (mg)	0.0579
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3044
Total lipid (fat) (g)	81.3658
Vitamin K (phylloquinone) (g)	173.6490
Cholesterol (mg)	11.3400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0005
Menaquinone-4 (g)	0.0270
Phytosterols (mg)	188.0540
Folate, total (g)	23.7120
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0005
Vitamin A, IU (IU)	657.5240
Energy (kcal)	749.8480
Fatty acids, total saturated 16:1 undifferentiated (g)	1.0198
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0400
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0061
Sugars, total (g)	2.3966
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0220
Vitamin C, total ascorbic acid (mg)	14.3670
Lutein + zeaxanthin (g)	424.8360
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0063
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0820
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)	14.2500
Fatty acids, total saturated 16:0 (g)	9.1901
Carbohydrate, by difference (g)	6.1949
Vitamin D (IU)	0.1800
Fructose (g)	0.7095
Fluoride, F (g)	0.6050
Aspartic acid (g)	0.2088
Tyrosine (g)	0.0602
Potassium, K (mg)	144.7870
Fatty acids, total saturated 12:0 (g)	0.0004
Vitamin A, RAE (g)	36.8560
Serine (g)	0.0719
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0782
Fatty acids, total trans-polyenoic 22:4 (g)	0.0003
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0004
Fatty acids, total saturated 22:0 (g)	0.1045
Fatty acids, total saturated 14:0 (g)	0.0040
Histidine (g)	0.0393
Isoleucine (g)	0.0731
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3428
Water (g)	63.2271
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0005
Carotene, beta (g)	384.6540
Sodium, Na (mg)	59.3310
Iron, Fe (mg)	1.2061
Energy (kJ)	3136.9010
Ash (g)	0.5813
Caffeine (mg)	0.0000
Glycine (g)	0.0969
Fatty acids, total trans-polyenoic (g)	0.0005
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	7.9475
Fatty acids, total polyunsaturated (g)	8.5848
Vitamin E (alpha-tocopherol) (mg)	11.8103
Sucrose (g)	0.5445
Vitamin B-6 (mg)	0.0873
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0090
Vitamin D3 (cholecalciferol) (g)	0.0090
Lysine (g)	0.1519
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0005
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1259
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)	0.0006
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0358
Folate, food (g)	23.7120
Fatty acids, total saturated 20:1 (g)	0.2522
Fatty acids, total monounsaturated (g)	59.2665
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0080
Fatty acids, total polyunsaturated 16:1 t (g)	0.0003
Fatty acids, total polyunsaturated 17:0 (g)	0.0189
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	11.8518
Fatty acids, total polyunsaturated 16:1 c (g)	0.0014
Fatty acids, total saturated (g)	11.2500
Vitamin B-12 (g)	0.0999
Calcium, Ca (mg)	35.1890
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1022
Glutamic acid (g)	0.3759
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	4.8600
Leucine (g)	0.1341
Folate, DFE (g)	23.7120
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0005
Fiber, total dietary (g)	1.5629
Tryptophan (g)	0.0251
Threonine (g)	0.0695
Fatty acids, total polyunsaturated 18:1 c (g)	0.0094
Manganese, Mn (mg)	0.1029
Protein (g)	2.1669
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	57.8883
Betaine (mg)	0.1360
Phosphorus, P (mg)	45.9990
Tocopherol, gamma (mg)	0.7234

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. MAKE DRESSING:. | 2. Whisk 4 T oil, lime juice (the real stuff), fresh parsely or mint and coriander in medium bowl. | 3. Season dressing with salt & pepper and if using the Scotch Bonnet pepper , whole - that way you'll get the flavor and not the heat. | 4. SHRIMP & PEPPERONATA:. | 5. Heat remaining 2 T oil in large nonstick skillet over medium-high heat. | 6. Add bell peppers, poblano chile, & onion to skillet; sprinkle vegetables with salt & pepper. | 7. Toss until tender and just begining to cook for 2-3 minutes - now add the shrimp and toss until they turn pink - 2-3 minutes at the most. | 8. Cover and cook 1 minute. | 9. Remove from heat. | 10. Mix in 2 T of dressing after you have removed the Scotch Bonnet, if using. | 11. Then place the shrimp atop a plate with vegetables and serve with leftover dressing. | 12. Serve with crusty grilled bread, polenta, or as a wrap and if you really want to go way out - serve as a Surf & Turf meal.,. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	6	tablespoons	divided	716.04	0.0	0.0	81.0
lime	2	tablespoons		-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
shrimp	1 1/2	1/2	deveined	6.39	0.0819	1.2249	0.0909
bell pepper	2		cored seeded sliced	-	-	-	-
scotch bonnet pepper	1	scotch		-	-	-	-
lge poblano pepper pasilla chile	1		cored seeded sliced	-	-	-	-
red onion	1/2		sliced	22.0	5.1370000000000005	0.605	0.055

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

Cooking in progress....

Peperonata: Spicy Shrimp