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Mexican Shrimp Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)66.4988
Energy (kCal)1198.6384
Carbohydrates (g)207.0446
Total fats (g)15.7811
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine chicken and rice soup, diced tomatoes, corn and 1 cup water in a large saucepan, cover and bring to a boil over high heat, stirring occasionally, about seven minutes. | 2. Clean shrimp and stir in shrimp and cilantro; return to a boil, about 1 minute. Serve in bowls. | 3. Serving Suggestions: Serve with warm tortillas, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 can reduced sodium - - - -
    no salt tomato 1 can no-salt-added diced 88.1559 19.5045 4.4078 1.1019
    corn 1 can drained 908.3958 184.815 23.4441 11.7967
    shrimp 10 ounces deveined 201.1667 2.5783 38.5617 2.8617
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208

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



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