This recipe has Sodium as 59.1% (as a percentage of RDA).
You may need to take this 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: 0.7% of RDA
• Calories: 19.6% of RDA
• Carbs: 12.7% of RDA
• Fat (total lipid): 7.8% of RDA
• Fiber: 32.7% of RDA
• Fructose: 6.1% of RDA
• Protein: 13.3% of RDA
• Sodium: 59.1% of RDA
• Sugar: 16.2% of RDA
• Vitamin A (IU): 33.0% of RDA
• Vitamin B6: 10.0% of RDA
• Vitamin C: 35.3% of RDA
• Iron: 1.5% of RDA
• Magnesium: 25.7% of RDA
• Manganese: 10.7% of RDA
• Niacin: 8.2% of RDA
• Potassium: 18.1% of RDA
• Zinc: 11.4% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
0
MACROS
Carbohydrate
34.8
g
34.832
Calories
392
392.291
Fiber
9.16
g
9.16
Iron
0.285
mg
0.285
Protein
14.9
g
14.917
Sodium
797
mg
797.319
Sugars
5.08
g
5.078
Fat (total lipid)
4.75
g
4.752
N
0
0
ground cumin|chili powder|garlic powder|salt|shrimp|tequila|olive oil|white onion|green bell pepper|red bell pepper|garlic (fresh)|vegetable stock|black bean|canned tomatoes|tomato paste|cornmeal|corn tortilla
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PREPARATION
MARINADING THE SHRIMP
1.
Mix the cumin, chili pepper, garlic powder and salt together in a small bowl.
2.
Sprinkle half the mixture over the shrimp in a large bowl along with 1/4 cup of the tequila and 1 tablespoon of the olive oil.
3.
Toss to coat the shrimp well. Cover and refrigerate until ready to cook. Reserve the remaining spice mix.
MAKING THE SOUP
4.
Heat the remaining tablespoon olive oil in a pot over medium-high heat.
5.
Add the onions and peppers and cook for a few minutes until they begin to soften.
6.
Add the garlic and the remaining spice mix and cook for another minute.
7.
Add the stock, black beans, chopped tomatoes, tomato paste and 4 cups water.
8.
Bring to a boil, then reduce the heat to a simmer. Simmer, uncovered, for 45 minutes.
9.
Mix the cornmeal or masa with a small amount of water in a bowl.
10.
Pour into the soup, then simmer for an additional 30 minutes.
11.
Check the seasonings, adding more chili powder if it needs more spice and more salt if needed.
12.
Turn off the heat, add the remaining 1/4 cup tequila and let rest for 15 to 20 minutes before serving.
COOKING THE SHRIMP
13.
Heat a grill pan over medium-high heat and coat with cooking spray or brush with oil.
14.
Shake off any excess marinade and grill the shrimp until cooked through, about 2 minutes per side.
BAKING THE TORTILLA STRIPS
15.
Preheat oven to 350 F.
16.
Place strips on a baking sheet and brush with olive oil.
17.
Bake for 10 minutes or until desired crispness is reached.
SERVING THE SOUP
18.
Ladle the soup into bowls.
19.
Top each bowl with 3-5 shrimp and cilantro leaves and tortilla strips.
NOTES, TIPS, TRICKS, HINTS, ETC:
Can top with avocado, sour cream, and lime wedges for added flavor.
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 392
Protein 14.9 g
Carbohydrates 34.8 g
Iron 0.29 mg
Fiber 9.16 g
Calcium 6.90 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.
