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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Shell, de-vein and rinse shrimp, drain and set aside. | 2. Heat 2 Tbsp butter in skillet(I use a wok) over medium-high heat and saute onions and garlic. | 3. Add the Shrimp and cook until mostly pink. | 4. Add the lemon zest and lemon juice from one lemon and stir. Cook for about a minute. | 5. Add the tomato sauce, ketchup, brown sugar, red wine vinegar, mustard, chili powder, paprika and cumin. Cook over medium heat for 5 to 8 minutes or until hot. | 6. You can place cooked rice on individual plates and shrimp mixture over or you can combine them together in one pan and serve. | 7. Top with fresh chives if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1	lb	raw	321.8674	4.1253	61.6988	4.5787
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
tomato sauce	1	cup		-	-	-	-
ketchup	1/2	cup		-	-	-	-
brown sugar	2/3	cup		557.3333	143.8653	0.17600000000000002	0.0
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
mustard	2	tablespoons		1.89	0.3269	0.2002	0.0294
chili powder	3	teaspoons		22.842	4.0257	1.0903	1.1567
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
cumin	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169
red pepper flake	1	dash		-	-	-	-
lemon zest				-	-	-	-
lemon juice				-	-	-	-
salt pepper				-	-	-	-
chive				-	-	-	-
rice	5	cups	cooked	3376.25	739.5375	65.9525	6.105

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