RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	92.9602
Energy (kCal)	425.7742
Carbohydrates (g)	7.9432
Total fats (g)	3.5144
Fatty acids, total saturated 20:0 (g)	0.0135
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0541
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)	0.0884
Tocopherol, beta (mg)	0.0192
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)	0.1994
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1153
Proline (g)	0.1120
Fatty acids, total polyunsaturated 18:1 t (g)	0.0091
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1712
Adjusted Protein (g)	0.0000
Cystine (g)	0.0222
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	3.3360
Copper, Cu (mg)	1.8884
Maltose (g)	0.0000
Zinc, Zn (mg)	6.5579
Total lipid (fat) (g)	3.5144
Vitamin K (phylloquinone) (g)	8.6600
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)	0.0506
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	6.6400
Folate, total (g)	2.6000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0091
Vitamin A, IU (IU)	2373.0800
Energy (kcal)	425.7742
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0202
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0195
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1360
Sugars, total (g)	0.6952
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2480
Vitamin C, total ascorbic acid (mg)	3.8000
Lutein + zeaxanthin (g)	26.7200
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1405
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0781
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)	173.5870
Fatty acids, total saturated 16:0 (g)	0.3756
Carbohydrate, by difference (g)	7.9432
Vitamin D (IU)	0.0000
Fructose (g)	0.3432
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1939
Tyrosine (g)	0.0249
Potassium, K (mg)	1400.9227
Fatty acids, total saturated 12:0 (g)	0.0065
Vitamin A, RAE (g)	118.6400
Serine (g)	0.0412
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0516
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)	0.0180
Fatty acids, total saturated 14:0 (g)	0.0196
Histidine (g)	0.0280
Isoleucine (g)	0.0572
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.0120
Water (g)	363.5304
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)	1200.6000
Sodium, Na (mg)	770.8679
Iron, Fe (mg)	3.9453
Energy (kJ)	1782.9503
Ash (g)	6.7008
Caffeine (mg)	0.0000
Glycine (g)	0.0720
Fatty acids, total trans-polyenoic (g)	0.0045
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0011
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7704
Fatty acids, total polyunsaturated (g)	1.3595
Vitamin E (alpha-tocopherol) (mg)	3.0608
Sucrose (g)	0.0608
Vitamin B-6 (mg)	0.3157
Fatty acids, total trans-polyenoic 13:0 (g)	0.0022
Fatty acids, total saturated 6:0 (g)	0.0010
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0616
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)	1.6800
Starch (g)	0.0000
Pantothenic acid (mg)	0.1425
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)	0.0045
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0440
Folate, food (g)	2.6000
Fatty acids, total saturated 20:1 (g)	0.0102
Fatty acids, total monounsaturated (g)	0.6481
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1405
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0192
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	8.1040
Fatty acids, total polyunsaturated 16:1 c (g)	0.0091
Fatty acids, total saturated (g)	0.6656
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	338.2540
Fatty acids, total saturated 10:0 (g)	0.0012
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.2280
Alanine (g)	0.0518
Glutamic acid (g)	0.2238
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	167.2000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0874
Folate, DFE (g)	2.6000
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)	3.0360
Tryptophan (g)	0.0135
Threonine (g)	0.0404
Fatty acids, total polyunsaturated 18:1 c (g)	0.4125
Manganese, Mn (mg)	0.4862
Protein (g)	92.9602
Cryptoxanthin, beta (g)	279.2000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4229
Betaine (mg)	0.2160
Phosphorus, P (mg)	1012.4955
Tocopherol, gamma (mg)	0.2728

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 10 minutes, Preparation Time - 10 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat olive oil in a large skillet over medium-low heat. Add habanero peppers, and garlic, and fry for a few minutes to release the flavors. Add shrimp, and cook stirring constantly until pink, about 5 minutes. Season with chili powder, salt and pepper, stirring to evenly coat the shrimp. Stir in the cream, and cook over low heat until heated through, but do not allow to boil. Serve hot with bread slices. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1	tablespoon		-	-	-	-
habanero pepper	2		seeded chopped	-	-	-	-
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
garlic	4	cloves	crushed	17.88	3.9672	0.7632	0.06
shrimp	1	pound	peeled deveined	385.3342	0.0	91.1202	2.312
heavy cream	1	pint		-	-	-	-
salt white pepper				-	-	-	-
french baguette	1		sliced	-	-	-	-

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

Cooking in progress....

Spicy Shrimp in Cream Sauce