Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "3b58a0c1808e499daabc2270c8aea2fb",
    "updated": "2025-04-25T20:07:42.782Z",
    "title": "Creamy Cashew Quinoa with Sautéed Shrimp",
    "subtitle": "",
    "description": "This dish is a plant-based reimagining of a childhood favorite. Inspired by the traditional \"quinua con leche\" (quinoa with milk), this recipe replaces cow's milk with a creamy cashew base and pairs it with succulent sautéed shrimp.  While the original dish was often enjoyed with steak, this version embraces seafood for a balanced and flavorful meal. The simplicity of the quinoa, enhanced by the richness of cashews and the savory shrimp, creates a truly satisfying experience.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "(400 g) uncooked quinoa",
          "(375 g) raw cashews, soaked for 8 hours, drained, and rinsed",
          "(22 g) nutritional yeast",
          "salt, to taste",
          "plus 2 tablespoons (80 g) extra virgin olive oil",
          "(500 g) large (31/35) raw wild-caught shrimp, peeled, deveined, and tails removed",
          "freshly ground black pepper, to taste",
          "vidalia (sweet) or yellow onions, cut into small dice",
          "poblano sauce"
        ]
      }
    ],
    "instructions": [
      "Rinse the quinoa thoroughly and soak it in fresh water for 8 hours or overnight. Drain and rinse again before cooking.",
      "Combine the quinoa and 6 cups (1.5 L) of water in a pot. Bring to a simmer over medium-high heat, uncovered.  Monitor closely and cook until a white dot in the center of each grain disappears (approximately 6 minutes after simmering begins).  Immediately remove from heat and drain well.",
      "In a high-powered blender, blend the cashews, nutritional yeast, salt, and 5 cups (1.25 L) of water until completely smooth and creamy.",
      "Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sauté the shrimp until pink, turning as needed. Season with salt and pepper and set aside.",
      "In the same skillet, heat the remaining olive oil over medium-high heat.  Sauté the diced onions until translucent and lightly browned, about 8 to 10 minutes. Add the cooked quinoa and stir to combine.  Pour in the cashew cream and cook, stirring frequently, until the mixture thickens and reaches a creamy consistency (6 to 8 minutes).",
      "To serve, place a portion of the creamy quinoa on a plate, top with sautéed shrimp, and drizzle with Poblano Sauce to taste. To reheat leftovers, gently warm the quinoa in a saucepan over low heat with a small amount of water, as the cashew cream may thicken upon refrigeration."
    ],
    "notes_ingredients": "Remember to soak both the cashews and quinoa for 8 hours for optimal results. This can be done overnight for convenience.",
    "notes_instructions": ""
  }
]