Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the shrimp, remove the dark filament in the back. Rinse them and let them drain. Place them in a dish and spray them with lemon juice and reserve for Step xx. | 2. Scald the tomatoes, drain, put them under cold running water and then peel them and chop them in dices. (Anyone feeling like draining a can of diced tomatoes instead?). | 3. Prep the garlic, onion, thyme, and hot pepper. (My food processor is calling me.). | 4. Heat the oil in the pressure cooker. Add the minced mix and bay leaf and saute everything 3 minutes. | 5. Add diced tomatoes and shrimp. Mix well and salt to taste. | 6. Close the lid and bring to high pressure, then adjust to just maintain high pressure. Cook at pressure for 7 minutes. | 7. Turn heat off, remove pot from burner, and allow steam to escape and open the pot (following the recommendations of your pressure cooker, of course). | 8. Remove the lid, directing steam away from you. | 9. Thicken sauce at high heat for 2 minutes with the pot uncovered. | 10. Remove the bay leaf. | 11. Place shrimp with the sauce in a dish. Sprinkle with parsley and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	500	g		355.0	4.55	68.05	5.05
lemon	1/2			0.6404	0.2058	0.0243	0.0066
tomato	1	g	drained diced	0.23	0.051	0.012	0.002
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
onion	1		minced	64.0	14.944	1.76	0.16
thyme sprig	4		chopped	-	-	-	-
jalapeno pepper choice	1		minced	-	-	-	-
extra virgin olive oil	4	tablespoons		-	-	-	-
bay leaf	1			-	-	-	-
salt				-	-	-	-
parsley				-	-	-	-

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