Shrimp with orange jalapeno salsa
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Plum tomatoes, seeded and finely chopped (3/4 cup) | |
| 1 | small | Orange, seeded, chopped |
| 1 | small | Jalapeno pepper, seeded and |
| ¼ | cup | Orange marmalade |
| 1 | tablespoon | Cider vinegar |
| 6 | ounces | Frozen cooked medium shrimp, finely chopped |
| 2 | tablespoons | Finely chopped red onion |
| 1 | tablespoon | Chopped fresh cilantro or parsley thawed |
| 2 | cups | Hot cooked (without butter or salt) rice |
Directions
ORANGE JALAPENO SALSA
SHRIMP AND RICE
Combine tomatoes, orange, chile pepper, onion and cilantro; st aside.
In medium nonstick skillet, heat marmalade and vinegar over medium low heat, stirring constantly, until marmalade is melted. Add shrimp, toss to coat. cook 1-2 minutes, until shrimp are thoroughly heated, stirring occasionally. spoon rice onto serving platter; top with shrimp and salsa.
Per serving: 430cal., 23g pro., 82g carb., 3g fiber, 2g fat, 166mg chol., 220mg sod., 500mg pot., 3 starch, 1½ lean meat, 1 ½ vegetable and 1 ½ fruit exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-16-95