Shrimp Salsa Recipe
Shrimp Salsa Recipe photo by Taste of Home
Shrimp Salsa Recipe
Read Reviews (1)
Publisher Photo
“Every time I take this salsa to a party, it’s the first thing to go,” details Monique Jacketta of West Bountiful, Utah. She was skeptical when her mother gave her the recipe, but says one taste won her heart!
Recommended: Top 10 Shrimp Recipes
Quick Test Kitchen Approved
Get a new recipe in your inbox each day with the FREE Recipe of the Day Newsletter >
Add to Recipe Box Print Email a Friend
TOTAL TIME: Prep: 15 min. + chilling MAKES: 4 servings
1/3 pound cooked small shrimp, peeled and deveined
1/4 cup chopped avocado
3 tablespoons chopped onion
3 tablespoons chopped tomato
3 tablespoons chopped radishes
4-1/2 teaspoons lime juice
1 tablespoon minced fresh cilantro
2 teaspoons chopped jalapeno pepper
2 teaspoons olive oil
1/4 teaspoon salt
Dash pepper
Tortilla chips
Add to Shopping List
Nutritional Facts
1/3 cup: 80 calories, 4g fat (1g saturated fat), 74mg cholesterol, 236mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 8g protein.

Cut shrimp into small pieces; place in a small serving bowl. Stir in the next 10 ingredients. Cover and refrigerate for at least 1 hour. Serve with tortilla chips. Yield: about 1-1/3 cups.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Shrimp Salsa in Country Woman January/February 2003, p39
15 Luxurious Homes That Were Built Only For The Ultra Rich
Rich & Richer

Hearty party hotpot
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves 4

This delicious casserole was inspired by Mr Slater Senior who used to cook a similar version every Christmas. This one’s full of winter veg and mushrooms, but it’s equally as tasty with a few bits of turkey or ham thrown in too.

Each serving provides 268kcal, 6g protein, 38g carbohydrate (of which 18g sugars), 7g fat (of which 3g saturates), 10g fibre and 1.2g salt.

By Nigel Slater
From Nigel Slater’s Simple Cooking
Sharethis recipe
Add to favourites Send to mobile Shopping list Print recipe
2 onions
20g/1oz butter
sprig rosemary
pinch salt
2 tsp juniper berries
1 carrot
1 parsnip
½ swede
4 tbsp Marsala wine
2 tbsp plain flour
150g/5½oz canned chestnuts
2 bay leaves
400ml/14fl oz vegetable stock
freshly ground black pepper
4 chestnut mushrooms
handful dried porcini mushrooms
1 tbsp wholegrain mustard
1 tbsp redcurrant jelly
1 pomegranate, seeds only, white pith removed
Roughly chop the onions and slowly soften in a casserole with a little butter. Meanwhile pick a sprig of rosemary into a mortar and pestle with a pinch of salt and the juniper berries. Give them a good bashing then add to the onions.
Now chop the carrot, swede and parsnip into hearty sized chunks, they are going to be the body of the stew, and add to the onions.
To build the sauce, tip in a few glugs of whatever Christmas wines you have to hand, here I particularly like Marsala. Add a spoonful of flour and stir in allowing it to cook through and thicken the sauce. Add the chestnuts, bay leaf and stock, season with freshly ground black pepper, then leave to simmer for 15 minutes.
Quarter the chestnut mushrooms; then add them to the pot along with a handful of dried porcini. This will give the stew a woody depth. Now for the finishing touches to the sauce add a spoonful of wholegrain mustard and redcurrant jelly, and let simmer for a further 20 minutes.
Finally serve with a scattering of pomegranate seeds over each helping.

Loaded Celery Sticks
Loaded Celery Sticks
11/22 ,
4 medium stalks celery
3/4 cup low-fat cottage cheese
2 tsp fresh dill
1 scallion, chopped

Fill stalks with cottage cheese, and sprinkle with dill and scallion.

Total: 150 Calories

Celery is the perfect snack to satisfy your crunch craving. For nearly the same number of calories, you could have one pretzel rod or six whole celery stalks.

Crackers and Yogurt
Crackers and Yogurt
12/22 ,
2 Wasa Light Rye crackers
1/4 avocado, sliced
1 cucumber, diced
6 oz Fage Total nonfat Greek yogurt

Top crackers with avocado. Stir cucumber into yogurt.

Total: 278 Calories

Cucumbers are 95 percent water, so they’re a perfect way to add some crunch to yogurt without loading on extra calories.

Loaded Pears
Loaded Pears
13/22 ,
1 cup sliced pear
1 Tbsp almond butter
1 Tbsp shredded coconut

Total: 207 Calories

Almond cell walls help reduce the amount of fat absorbed by the body.

Kiwi Parfait
Kiwi Parfait
14/22 ,
6 oz plain low-fat yogurt
1 kiwi, sliced
1/4 cup Barbara’s High Fiber, Flax & Granola cereal
1 tsp fresh mint leaves

Layer the first three ingredients a few times, then garnish with mint.

Total: 208 Calories

The smell of mint is a proven appetite suppressant. Perfect flat ab hack.

Steamed Artichoke
Steamed Artichoke
15/22 ,
1 cooked artichoke
1 tsp olive oil
1/4 cup balsamic vinegar
Dash of salt

Remove stems from artichokes, and stand artichokes upright in steamer pot with water. Cover, and steam until done, 15 to 20 minutes. Mix together olive oil, balsamic vinegar, and salt, and drizzle over artichoke.

Total: 160 Calories

A list published by The American Journal of Clinical Nutrition ranked artichoke number one for antioxidant levels among vegetables—and they’re pumped full of fiber, keeping you full ’til your next meal.

Carrot Raisin Graham
Carrot Raisin Graham
16/22 ,

اترك تعليقاً

لن يتم نشر عنوان بريدك الإلكتروني. الحقول الإلزامية مشار إليها بـ *