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Shrimply Potato Hash Browns With Pesto #5FIX

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.1312
Energy (kCal)2015.48
Carbohydrates (g)1.7472
Total fats (g)219.9392
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the potatoes and cheese. | 2. Heat a thin layer of oil in large oil or on griddle, to medium heat. | 3. Spread potato mixture in small circles (about 2 tablespoons per circle, spreading to about 2 inches round), in skillet, and place two shrimp in a single layer in center of each. | 4. Spread another 2 tablespoons potato mixture on top of each. Cook until golden and crispy on bottom, then turn and cook until golden and crisp on second side, and shrimp is just cooked through. | 5. Transfer to drain; keep warm. Repeat until all are cooked (should have 16 rounds). | 6. Serve 4 per person, with pesto. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 package Shredded - - - -
    parmesan asiago romano cheese 1 cup shredded blend 0.0 0.0 0.0 0.0
    shrimp 32 peeled de-veined raw 136.32 1.7472 26.1312 1.9392
    vegetable oil 1 cup 1879.16 0.0 0.0 218.0
    basil pesto 4 -6 ounces refrigerated 0.0 0.0 0.0 0.0

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



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