Directions:
- BOIL sugar snap peas in water for 3 to 5 minutes or until crisp tender.
- Plunge in ice water; drain well.
- MIX media crema, lemon juice, garlic, 1 teaspoon bouillon, oregano
- And white pepper in medium bowl. Add sugar snap peas, tomatoes,
- Bell pepper and green onions; mix well. Refrigerate.
- HEAT oil in large skillet over medium-high heat. Beat egg lightly in
- Medium bowl. Combine bread crumbs and remaining bouillon on a
- Plate. Dip shrimp in egg. Toss in bread crumb mixture.
- COOK half of shrimp in single layer, turning once, until golden brown on both sides. Drain on paper towels.
- Repeat with remaining shrimp.
- SERVE salad on lettuce leaves; top with warm shrimp.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 699.74 Kcal (2930 kJ) | ||
| Calories from fat | 338.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.64g | 58% | |
|---|---|---|---|
| Cholesterol | 223.07mg | 74% | |
| Sodium | 975.57mg | 41% | |
| Potassium | 1746.78mg | 37% | |
| Total Carbs | 47.9g | 16% | |
| Sugars | 6.78g | 27% | |
| Dietary Fiber | 8.74g | 35% | |
| Protein | 35.73g | 71% | |
| Vitamin C | 64.2mg | 107% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 41.3mg | 230% | |
| Calcium | 345.9mg | 35% | |
| Amount Per 100 g | |||
| Calories | 73.09 Kcal (306 kJ) | ||
| Calories from fat | 35.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 58% | |
|---|---|---|---|
| Cholesterol | 23.3mg | 74% | |
| Sodium | 101.91mg | 41% | |
| Potassium | 182.47mg | 37% | |
| Total Carbs | 5g | 16% | |
| Sugars | 0.71g | 27% | |
| Dietary Fiber | 0.91g | 35% | |
| Protein | 3.73g | 71% | |
| Vitamin C | 6.7mg | 107% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 4.3mg | 230% | |
| Calcium | 36.1mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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