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Seafood Martini

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.7166
Energy (kCal)398.3925
Carbohydrates (g)51.6097
Total fats (g)22.9502
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Gazpacho Sauce: | 2. In a medium size bowl stir together clam juice, cilantro, tomatoes with puree, vinegar, lime juice, horseradish, hot pepper sauce and garlic. Season sauce to taste with salt and pepper. Cover and refrigerate until cold, about 4 hours. Can be made 24 hours in advance. Keep refrigerated. | 3. To assemble: | 4. Divide tomatoes, then avocado among 4 large martini glasses or deep goblets. | 5. Top with crab, dividing equally. | 6. Pour about 1/4 cup gazpacho sauce over crab in each glass. | 7. Divide shrimp, then lobster among glasses. | 8. Divide remaining sauce among glasses. Garnish with lime wedges and cilantro sprigs and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    clam juice 1 bottle - - - -
    cilantro 1 cup chopped 3.68 0.5872 0.3408 0.0832
    tomato puree 3/4 cup canned crushed 71.25 16.8375 3.0938 0.3938
    rice vinegar 1/4 cup unseasoned - - - -
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    white horseradish 2 teaspoons prepared - - - -
    pepper sauce 1 teaspoon - - - -
    garlic clove 1 pressed - - - -
    plum 1 cup cut 75.9 18.843 1.155 0.462
    avocado 1 cup peeled pitted cut - - - -
    lump crabmeat 1 1/2 cups cooked cut - - - -
    shrimp 16 cooked peeled deveined - - - -
    lobster meat 1 1/2 cups cooked - - - -
    lime wedge - - - -
    cilantro 3.68 0.5872 0.3408 0.0832

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



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