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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 12-inch nonstick skillet, heat two tablespoons of olive oil over medium-high heat. Add the drained Fire Roasted Diced Tomatoes, garlic, shrimp, capers, smoked paprika, and ground white pepper. Cook for 3-5 minutes, or until the shrimp are just cooked through. Remove from heat. | 2. Preheat oven to 375 degrees. Slice the baguette into diagonal-cut, 1-inch slices. In a small mixing bowl, stir together the reserved tomato juice with the remaining olive oil, and brush the mixture on one side of each of the bread slices. Arrange the slices, oiled side up, on a cookie sheet or baking pan, and bake for 10-15 minutes, or until crisp. | 3. Arrange some of the shrimp mixture on each toasted baguette slice, and garnish with shavings of manchego cheese. Serve immediately. Serves 8-10 as a starter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	4	tablespoons	divided	403.4667	0.0	89.76	2.2667
tomato	1	can	roasted diced drained	62.068999999999996	13.7631	3.2384	0.5397
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
shrimp	1	lb	peeled deveined	385.3342	0.0	91.1202	2.312
caper	3	tablespoons	drained	5.934	1.2616	0.6089	0.2219
paprika	1	teaspoon	smoked	6.486000000000001	1.2418	0.3252	0.2965
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254
baguette	16	ounces		403.4667	0.0	89.76	2.2667
manchego cheese			shaved	403.4667	0.0	89.76	2.2667

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