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": "6690f71748c44c2c811dd93cdf813abe",
    "updated": "2025-04-21T21:58:04.916Z",
    "title": "Homemade Shrimp Bisque",
    "subtitle": null,
    "description": "This shrimp bisque recipe utilizes fresh shrimp shells to create a flavorful broth, avoiding the need for high-sodium chicken stock. The lemon pepper seasoning adds a bright, citrusy note that complements the rich seafood flavor.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "shell-on shrimp",
          "unsalted butter",
          "medium-size onions, diced",
          "medium-size carrots, peeled and diced",
          "medium-size celery stalks, diced",
          "tomato paste",
          "salt-free lemon pepper seasoning",
          "medium-size bay leaves",
          "crushed red pepper flakes",
          "minced fresh tarragon",
          "water",
          "all-purpose flour",
          "% cup plus 2 tablespoons dry sherry",
          "1% milk",
          "half-and-half"
        ]
      }
    ],
    "instructions": [
      "1. Begin by peeling the shrimp and setting aside the shells. Devein the shrimp and chop them into bite-sized pieces, roughly 1 inch in length. Refrigerate the chopped shrimp until needed.",
      "2. In a 5-quart pot, melt the butter over medium-high heat. Add the diced onions, carrots, celery, and reserved shrimp shells. Cook for 5 to 8 minutes, or until the shells turn pink and soften slightly.",
      "3. Stir in the tomato paste, lemon pepper seasoning, bay leaves, crushed red pepper flakes, and tarragon. Cook for 1 minute. Pour in the water and bring the mixture to a boil. Reduce the heat to low, and simmer uncovered for approximately 45 minutes, allowing the broth to develop a rich flavor from the shrimp shells and aromatics.  Strain the broth through a fine-mesh sieve, reserving the liquid and discarding the solids.",
      "4. In a small bowl, whisk together the flour and sherry until smooth. Return the strained shrimp broth to the pot. Gradually whisk in the sherry mixture and bring to a boil. Lower the heat to medium and add the milk, half-and-half, and one-quarter of the chopped shrimp.  Simmer for 7 to 8 minutes.",
      "5. Remove the pot from the heat.  Puree the remaining shrimp and 1 cup of the broth in a food processor, blender, or with an immersion blender until smooth.  Return the pureed mixture to the pot. Heat through for 1 minute before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]