Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
225
Calories
28g
Protein
1g
Fat
28g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 2 lbs. shrimp (small)
- 2/3 cup fresh lemon juice
- 6 tablespoons minced onions
- 1/2 cup minced green pepper
- 1/4 cup minced fresh parsley
- 1 large tomato, peeled and chopped
- 1 tablespoon Tarragon vinegar
- 1/2 tsp. oregano
- salt and pepper to taste
Directions
1
Clean shrimp then cook for 2 to 3 minutes or just long enough to turn pink.
2
Drain and put into covered bowl with lemon juice.
3
Leave covered for 1 hour stirring two or three times.
4
Drain and discard the liquid.
5
Combine shrimp with remaining ingredients.
6
Mix well, put into refrigerator for 1 1/2 hours.
7
Also, a half of avocado can be added to mix for variety.
8
Category:Panamanian Recipes
9
Category:Panamanian Meat Dishes
Recipe sourced from
fandom