Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
531
Calories
55g
Protein
20g
Fat
40g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Tofu | 100g firm | 76 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup nonfat plain yogurt
- 1/4 cup reduced-fat sour cream
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh tarragon
- 2 cloves garlic, finely chopped
- 2 teaspoons Dijon mustard
- 1 teaspoon olive oil
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 medium lemons
- 1 pound cooked shrimp (any size)
- 2 cups broccoli florets, cut into 1/2-inch pieces
- 2 cups arugula
- 1 bag (8 ounces) tofu noodles, rinsed and drained (found in the Asian section of grocery store)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes