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Chinese Curried Shrimp and Peas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)63.0254
Energy (kCal)602.6017
Carbohydrates (g)46.9788
Total fats (g)16.1662
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Shell and devein shrimp. | 2. In saucepan, mix soup, milk, curry powder. | 3. Add salt if needed. | 4. Heat until it's boiling. | 5. Stir in peas and shrimp. | 6. Take off the heat once the shrimp is cooked and turns pink in colour. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cream celery soup 1 can 208.2159 26.9937 3.0117 8.9979
    milk 2/3 cup 99.2267 7.7755 5.124 5.3192
    curry powder 1 teaspoon 6.5 1.1166 0.2858 0.2802
    large shrimp 9 ounces 226.95 0.0 50.49 1.275
    pea 1 can drained 61.7091 11.093 4.1139 0.2939
    salt - - - -

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



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