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Icy Fruit Gazpacho with Spicy Grilled Shrimp

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)100.7652
Energy (kCal)673.7742
Carbohydrates (g)59.5338
Total fats (g)5.1046
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine vegetable juice, tomatoes, 1 cup each pineapple and mango chunks, honey and chili garlic sauce in blender or food processor container. Cover; blend until smooth. | 2. Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit. | 3. Pour into large bowl; stir in orange juice; chill at least 1 hour. | 4. Toss shrimp with Creole seasoning in large bowl to coat well. Grill over medium-high heat for 3 to 4 minutes or until pink, turning once. | 5. Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable juice 2 cups blend 111.32 19.5822 4.7058 1.5686
    tomato 2 chopped 65.52 14.1596 3.2032 0.728
    dole mango chunk 1 1/2 cups thawed divided frozen - - - -
    honey 1 tablespoon - - - -
    chili garlic sauce 1 teaspoon - - - -
    mint leaf 1/4 cup chopped - - - -
    orange juice 1 cup 111.6 25.791999999999998 1.736 0.496
    shrimp 1 pound raw peeled deveined 385.3342 0.0 91.1202 2.312
    creole seasoning 1 tablespoon - - - -
    Mint sprigs - - - -

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



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