Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
774
Calories
40g
Protein
16g
Fat
119g
Carbs
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery Seed | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | 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
- 3 cups unseasoned rice vinegar
- 3 cups olive oil
- 1 cup fresh lemon juice
- 1 cup paper-thin lemon slices
- 1 cup paper-thin red onion slices
- 1 cup sliced peeled garlic cloves (about 1 large head)
- 12 fresh bay leaves, coarsely torn
- 3 tablespoons celery seeds
- 3 tablespoons mustard seeds
- 2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 8 cups water
- 1 cup coarse kosher salt
- 10 Turkish bay leaves
- 6 fresh thyme sprigs
- 1 unpeeled whole head of garlic, cut crosswise in half
- 1/4 cup paprika
- 2 tablespoons mustard seeds
- 1 tablespoon whole allspice
- 1 tablespoon celery seeds
- 1 tablespoon cardamom pods
- 1 cinnamon stick
- 2 pounds uncooked large shrimp in shells
- Ice cubes
- Crusty bread
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