Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
154
Calories
25g
Protein
0g
Fat
12g
Carbs
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Green Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Wasabi | not in our table | 0 |
| Horseradish | not in our table | 0 |
| Endive | not in our table | 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 lb shelled cooked tiny shrimp rinsed, drained
- 3/4 tsp wasabi paste (or prepared horseradish)
- 1/4 cup chopped pickled ginger
- 1/4 cup seasoned rice vinegar
- 1 tbl chopped green onion
- 1 lb Belgian endive
- Coarsely-ground black pepper
- =
Directions
1
In a bowl, mix shrimp with wasabi paste or horseradish, ginger, and vinegar. Sprinkle with green onion. Place bowl on a tray.
2
Rinse Belgian endive, trim off root ends, and separate leaves; arrange on tray and sprinkle with coarse-ground pepper. Spoon shrimp onto leaves to eat.
Recipe sourced from
fandom