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Shrimp & Scallop Salad in Avocado Cups

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)78.1383
Energy (kCal)431.168
Carbohydrates (g)19.1681
Total fats (g)4.3698
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the shrimp& scallops in boiling water for about 3 minutes (do not over cook or they will become tough, you should only cook them until the shrimp turn pink and the scallops are opaque. Drain& chill under cold water. Cube the scallops (Leave bay scallops whole). You may now, if you wish, cover the sea). | 2. Cut Avocados in half and remove the pit. | 3. Scoop out the flesh, leaving a thin shell, chop the flesh and place in a large bowl. | 4. Add shrimp, scallops and remaining ingredients, toss lightly. | 5. Divide among the 8 avocado shells, mound attractively. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shrimp 8 ounces peeled cooked 160.9333 2.0627 30.8493 2.2893
    bay scallop 8 ounces 251.6 12.2627 46.5573 1.9040000000000001
    avocado 4 - - - -
    red onion 1/4 cup diced - - - -
    tomato 1/4 cup chopped 6.705 1.449 0.3278 0.0745
    english cucumber 1/4 cup chopped - - - -
    jalapeno pepper 1 chopped 1.6312 0.3656 0.0512 0.0208
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    lime zest 1/2 teaspoon - - - -
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212

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



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