RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	92.0784
Energy (kCal)	411.5452
Carbohydrates (g)	6.6133
Total fats (g)	2.5268
Fatty acids, total saturated 20:0 (g)	0.0091
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0156
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0136
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0544
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0181
Riboflavin (mg)	0.0242
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0091
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)	0.1725
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0664
Proline (g)	0.0252
Fatty acids, total polyunsaturated 18:1 t (g)	0.0091
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4529
Adjusted Protein (g)	0.0000
Cystine (g)	0.0069
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.3314
Copper, Cu (mg)	1.8180
Maltose (g)	0.0000
Zinc, Zn (mg)	6.2833
Total lipid (fat) (g)	2.5268
Vitamin K (phylloquinone) (g)	124.7930
Cholesterol (mg)	729.8683
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0132
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.3800
Folate, total (g)	20.9720
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0091
Vitamin A, IU (IU)	643.7790
Energy (kcal)	411.5452
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0142
Fatty acids, total saturated 14:1 (g)	0.0009
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0100
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1360
Sugars, total (g)	1.3075
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	30.6212
Lutein + zeaxanthin (g)	430.9385
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1405
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0393
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)	167.4620
Fatty acids, total saturated 16:0 (g)	0.2554
Carbohydrate, by difference (g)	6.6133
Vitamin D (IU)	0.0000
Fructose (g)	0.5032
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0663
Tyrosine (g)	0.0135
Potassium, K (mg)	1322.1192
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	31.9960
Serine (g)	0.0274
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0275
Fatty acids, total trans-polyenoic 22:4 (g)	0.0045
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0136
Fatty acids, total saturated 14:0 (g)	0.0060
Histidine (g)	0.0148
Isoleucine (g)	0.0285
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2044
Water (g)	409.8108
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)	0.0181
Carotene, beta (g)	385.0115
Sodium, Na (mg)	545.7114
Iron, Fe (mg)	3.0181
Energy (kJ)	1723.0488
Ash (g)	5.9743
Caffeine (mg)	0.0000
Glycine (g)	0.0290
Fatty acids, total trans-polyenoic (g)	0.0045
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1799
Fatty acids, total polyunsaturated (g)	0.7305
Vitamin E (alpha-tocopherol) (mg)	0.1328
Sucrose (g)	0.1967
Vitamin B-6 (mg)	0.1390
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0384
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0091
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1439
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)	0.0050
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0355
Folate, food (g)	20.9720
Fatty acids, total saturated 20:1 (g)	0.0091
Fatty acids, total monounsaturated (g)	0.4160
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1460
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0181
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	5.3940
Fatty acids, total polyunsaturated 16:1 c (g)	0.0091
Fatty acids, total saturated (g)	0.4942
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	319.6570
Fatty acids, total saturated 10:0 (g)	0.0094
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0267
Glutamic acid (g)	0.0913
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)	0.0000
Leucine (g)	0.0432
Folate, DFE (g)	20.9720
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0045
Fiber, total dietary (g)	0.5770
Tryptophan (g)	0.0093
Threonine (g)	0.0234
Fatty acids, total polyunsaturated 18:1 c (g)	0.1650
Manganese, Mn (mg)	0.3178
Protein (g)	92.0784
Cryptoxanthin, beta (g)	1.8300
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1969
Betaine (mg)	0.0000
Phosphorus, P (mg)	991.9735
Tocopherol, gamma (mg)	0.0403

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Spanish and Portuguese >> Spanish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Combine lemon juice, wine, 2 tsp oil and garlic in a medium bowl. | 2. Add shrimp and toss to coat. | 3. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. | 4. Drain well, reserving marinade. | 5. Heat 1 tsp oil in a 12-inch non stick skillet over medium-high heat. | 6. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. | 7. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. | 8. Return the shrimp and any accumulated juices to the pan; heat through. | 9. Season with salt, sprinkle with parsley and serve immediately. | 10. About 4 servings- 3/4 cup each. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1		peeled deveined	385.3342	0.0	91.1202	2.312
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
white wine	3	tablespoons		-	-	-	-
extra virgin olive oil	2	teaspoons		-	-	-	-
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
extra virgin olive oil	1	teaspoon		-	-	-	-
bay leaf	1			-	-	-	-
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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

Cooking in progress....

Sizzled Citrus Shrimp