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Gazpacho With Shrimp

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)105.2601
Energy (kCal)699.7452
Carbohydrates (g)68.5681
Total fats (g)6.4097
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. COMBINE all ingredients except cilantro in large bowl; Cut half lb of shrimp into 3 pieces each; stir into mix and cover. | 2. REFRIGERATE at least 1 hour to allow flavors to blend. | 3. SERVE topped with whole (other 12) the shrimp and cilantro just before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato juice 4 cups 165.24 34.3116 8.262 2.8188
    tomato 3 cups seeded chopped 80.46 17.3883 3.9336 0.894
    red bell pepper 1 seeded chopped - - - -
    green bell pepper 1 seeded chopped - - - -
    cucumber 2 peeled seeded chopped - - - -
    red onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    jalapeno pepper 2 seeded chopped - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    kraft italian dressing 1/2 cup - - - -
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    red pepper cayenne 1/4 teaspoon ground 1.431 0.2548 0.054000000000000006 0.0777
    shrimp 1 lb cooked 385.3342 0.0 91.1202 2.312
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208

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



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