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Caramelized Shrimp on Jicama With Rosemary

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.7888
Energy (kCal)1655.0319
Carbohydrates (g)345.8156
Total fats (g)4.8767
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. On a skillet sautee in butter the scallion and shrimp just until shrimp becomes rosy. | 2. Add syrup and let it coat the shrimp. | 3. Place a bed of fresh jicama strips on plates to be served. | 4. Place shrimp with syrup on top of jicama strips. | 5. Sprinkle fresh rosemary small needles on top, to taste. | 6. For syrup: | 7. Mix ingredients and cook over stovetop just until syrup thickness. Stop further hardening by placing saucepan over | 8. a wider one with cool water. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    caramel sundae syrup 1 cup - - - -
    shrimp 1 lb uncooked 321.8674 4.1253 61.6988 4.5787
    scallion 1 diced 32.0 7.34 1.83 0.19
    butter 1/8 - 1/4 cup 0.0 0.0 0.0 0.0
    jicama 1 peeled 45.6 10.584000000000001 0.8640000000000001 0.10800000000000001
    rosemary 2 sprigs - - - -
    brown sugar 1 1/2 cups 1254.0 323.697 0.396 0.0
    water 1/2 cup 0.0 0.0 0.0 0.0
    vinegar 1/2 tablespoon 1.5645 0.0693 0.0 0.0

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



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