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Shrimp and Jicama Salad With Chile Vinegar

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)100.7265
Energy (kCal)856.5417
Carbohydrates (g)108.6699
Total fats (g)5.4284
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add shrimp to boiling water and cook 3-5 minutes. Drain and rinse. Chill. Peel and devein. | 2. Pour 1/3 cup Chile Vinegar over shrimp and toss gently. | 3. Pour 1/3 cup Chile Vinegar over jicama and toss gently. | 4. Arrange tomato and tomatillo slices on salad plates. | 5. Top with jicama then shrimp. | 6. Pour remaining Chile Vinegar over salads. | 7. Garnish with cilantro, if desired. | 8. For Chile Vinegar, combine all in gredients in mixing bowl and stir with wire whisk until blended. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 5 cups 0.0 0.0 0.0 0.0
    shrimp 1 lb unpeeled 385.3342 0.0 91.1202 2.312
    jicama 2 cups peeled shredded 91.2 21.168000000000003 1.7280000000000002 0.21600000000000003
    tomato 4 sliced 131.04 28.3192 6.4064 1.456
    tomatillo 4 husked sliced 43.52 7.9424 1.3056 1.3872
    cilantro stem - - - -
    white wine vinegar 2/3 cup - - - -
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    salt 1/8 teaspoon - - - -
    cilantro 3 tablespoons minced 0.69 0.1101 0.0639 0.0156
    jalapeno pepper 2 tablespoons seeded minced 3.2625 0.7312 0.1024 0.0416

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



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