This recipe has Calories as 100%, Fat (total lipid) as 81.2% and Sodium as 107% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.5% of RDA
• Calories: 100% of RDA
• Carbs: 20.7% of RDA
• Fat (total lipid): 81.2% of RDA
• Fiber: 13.3% of RDA
• Fructose: 2.6% of RDA
• Protein: 53.4% of RDA
• Sodium: 107% of RDA
• Sugar: 15.4% of RDA
• Vitamin A (IU): 17.0% of RDA
• Vitamin B6: 3.3% of RDA
• Vitamin C: 8.0% of RDA
• Iron: 26.3% of RDA
• Magnesium: 54.6% of RDA
• Manganese: 72.6% of RDA
• Niacin: 30.4% of RDA
• Potassium: 28.6% of RDA
• Zinc: 40.4% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
Preparing the Shrimp
1.
Clean and devein the shrimp.
2.
Heat a skillet over medium-high heat and add a touch of olive oil, enough to barely coat the bottom.
3.
Add the shrimp evenly, making sure each piece is laying flat in the pan.
4.
Cook 3-5 minutes on each side, depending on the size of the shrimp. Set aside once cooked through.
Preparing the Bruschetta
5.
In a bowl, add the olive oil, balsamic vinegar, salt, and pepper.
6.
Dice the roma tomatoes and roughly chop the basil and add to the bowl.
7.
Half or quarter the kalamata olives and add to the bruschetta mixture.
8.
Gently stir, making sure the mixture is evenly coated.
Preparing the Baguette
9.
Turn the oven onto high broil. Slice the baguette into medium slices (or to desired thickness).
10.
Place on a baking sheet and place into the oven broiler for 3-5 minutes or until toasted to desired crispness.
Assembling the Shrimp Bruschetta
11.
Add one spoonful of the tomato/olive mixture to each piece of baguette.
12.
Once each piece has a spoonful of mixture, sprinkle some pine nuts over each piece.
13.
Top with one piece of shrimp and serve immediately.
THIS RECIPE CAN BE CUSTOMIZED
Make it Shellfish Free!
A shellfish-free variant of this recipe can be made.
Just substitute surimi for shrimp.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 2002
Protein 60.1 g
Carbohydrates 57.0 g
Iron 4.97 mg
Fiber 3.72 g
Calcium 44.5 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
