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Shrimp and Avocado Salad w- pink sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.0817
Energy (kCal)348.31
Carbohydrates (g)71.5061
Total fats (g)7.821
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pink Sauce: Stir well and set into refrigerator to chill. | 2. Wash the avocado and split it. | 3. Separate with a turning motion. | 4. Remove the seed. | 5. Set aside. | 6. Wash and chop the tomatoes into 8 pieces each. | 7. Set aside. | 8. Wash the lettuce and pull off several large leaves. | 9. Finely slice some of the lettuce. | 10. Make a bed of the lettuce leaves. | 11. Add an avocado half to one end of the platter. | 12. Put the shrimp with the head end down in the avocado half. | 13. Allow the shrimp tails to hang over the sides of the avocado. | 14. Add some of the shredded lettuce to the other end of the platter. | 15. Arrange the tomatoes in a circle on the shredded lettuce. | 16. Cover the shrimp and Avocado with the pink sauce and add some over the lettuce and tomato salad. | 17. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    avocado 1 - - - -
    tomato 2 65.52 14.1596 3.2032 0.728
    lettuce 1 7.15 1.2265 0.7425 0.121
    miracle whip 215.04 39.68 0.512 6.912000000000001
    catsup 60.6 16.44 0.624 0.06
    season salt - - - -
    sauce - - - -
    shrimp 1 dozen boiled peeled - - - -
    miracle whip 1 cup 215.04 39.68 0.512 6.912000000000001
    catsup 1/4 cup 60.6 16.44 0.624 0.06
    season salt 1 teaspoon - - - -
    louisiana sauce 1 -5 - - - -

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



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