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Tandoori Shrimp

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)320.3448
Energy (kCal)1380.2804
Carbohydrates (g)6.3611
Total fats (g)8.9238
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook cumin seeds in a small skillet over medium-high heat 3 minutes or until seeds are lightly toasted; remove from heat, and let cool. Peel shrimp, and devein, if desired. Cut a slit almost through back of each shrimp. Place shrimp in a large heavy duty, zip-top plastic bag. Combine cumin seeds, chilies, yogurt, lemon juice, red pepper, salt, pepper, garam masala and garlic; pour over shrimp. Seal bag securely, and shake until shrimp are well coated. Marinate in refrigerator 4 hours, turning bag occasionally. | 2. Remove shrimp from marinade, discarding marinade. Thread shrimp onto 16 (12-inch) skewers. Grill, covered, over medium-hot coals (350-400 degrees) 2 minutes on each side or until shrimp turn pink. Serve immediately over rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cumin seed 1 1/2 1/2 11.8125 1.3936 0.561 0.7015
    shrimp 3 1/2 lb raw peeled deveined 1348.6697 0.0 318.9207 8.092
    green chili 1/4 cup chopped 15.0 3.5475 0.75 0.075
    plain nonfat yogurt 1/4 - 1/2 cup - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    lemon juice 2 teaspoons 3.355 1.0523 0.0534 0.0366
    red pepper hot heat 1 teaspoon ground - - - -
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    garam masala 1/4 teaspoon - - - -
    garlic clove 4 chopped - - - -
    basmati rice cooked - - - -

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



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