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Salpicon De Camarones Estilo Veracruz

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)93.7241
Energy (kCal)469.3683
Carbohydrates (g)15.7924
Total fats (g)4.7065
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. SALPICON DE CAMARONES: | 2. Peel shrimp. | 3. Mix together shrimp, tomatoes, onions, garlic, and jalapeno. | 4. Stir in oil and parsley; season to taste with salt and pepper. | 5. Top with avocado and garnish with lime wedges. | 6. SALSA VERDE: | 7. Remove papery husks from tomatillos, rinse, and quarter. | 8. Place in a blender or food processor with garlic, chiles, a pinch of salt, and 1/3 cup water. | 9. Pulse until finely chopped. | 10. Transfer to a bowl and stir in onions and cilantro. | 11. Season with salt. | 12. Que les aproveche! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shrimp 1 lb cooked 385.3342 0.0 91.1202 2.312
    tomato 1 cored chopped - - - -
    white onion 1/2 peeled chopped - - - -
    garlic clove 1 peeled minced - - - -
    jalapeno 1 seeded sliced 1.6312 0.3656 0.0512 0.0208
    extra virgin olive oil 1/2 cup - - - -
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    salt - - - -
    white pepper ground - - - -
    avocado 1 peeled sliced - - - -
    lime wedge - - - -
    tomatillo 1/2 lb 72.5749 13.2449 2.1772 2.3133
    garlic clove 1 peeled chopped - - - -
    serrano chilies 4 stemmed chopped - - - -
    salt - - - -
    white onion 2 tablespoons minced 8.0 1.868 0.22 0.02
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104

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



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