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

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