Shrimp With Orange Jalapeno Salsa Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
ORANGE JALAPENO SALSA
2: Plum tomatoes, seeded and
-finely chopped,
-finely chopped, 3/4 cup
2 tbsp: Finely chopped red onion,
1 small: Orange, seeded, chopped
1 tbsp: Chopped fresh cilantro or,
1 small: Jalapeno pepper, seeded and
-parsley,
SHRIMP AND RICE
1/4 cup: Orange marmalade,
-thawed,
1 tbsp: Cider vinegar,
2 cup: Hot cooked, (without butter
6 ounce: Frozen cooked medium shrimp,
-or salt) rice,
Directions:
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, 1 1/2 lean meat, 1 1/2
vegetable and 1 1/2 fruit exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-16-95
Source from luhu.jp
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, 1 1/2 lean meat, 1 1/2
vegetable and 1 1/2 fruit exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-16-95
Source from luhu.jp