No-fuss dinner: salsa shrimp

Serve with broccoli and rice and you've got an easy meal for this busy time of year


December 22, 2007|By Linda Gassenheimer | Linda Gassenheimer,McClatchy-Tribune

No time for food shopping during this busy holiday season? Keep frozen shrimp, tomato salsa, rice and frozen broccoli on hand for a no-fuss dinner. I prefer mild salsa in this recipe. If you like more fire, use a medium or hot salsa.

Toss the shrimp with the salsa and cook the broccoli and rice together. I like to keep pine nuts on hand to add extra zip to recipes. Sprinkle some on the cooked shrimp.

Most of the shrimp we buy is frozen and then defrosted for sale. Ask at the seafood counter for shrimp that is still frozen or grab a bag from the freezer case. I always have some on hand for quick dinners.

If you have parsley or cilantro in the fridge, sprinkle it on top for added flavor and color. A crisp pinot grigio would go well with this dish.


Serves 2

1/2 cup 10-minute brown rice

8 ounces frozen broccoli

1 tablespoon olive oil

salt and freshly ground pepper

Bring a large saucepan filled with water to a boil. Add brown rice and boil 5 minutes. Add broccoli and continue to boil 5 minutes. Drain and toss with olive oil and salt and pepper to taste.

Per serving: 249 calories, 6 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 8 grams protein, 43 grams carbohydrate, 6 grams fiber, 39 milligrams sodium


Serves 2

olive oil spray

3/4 pound shelled shrimp

1 cup tomato salsa

3 tablespoons pine nuts

salt and freshly ground pepper

Heat a nonstick skillet over medium-high heat. Spray with olive oil. Add shrimp and salsa. Cook 2 to 3 minutes or until the shrimp turn pink. Sprinkle with pine nuts, salt and pepper.

Per serving: 313 calories, 11 grams fat, 2 grams saturated fat, 258 milligrams cholesterol, 40 grams protein, 13 grams carbohydrate, 2 grams fiber, 809 milligrams sodium

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.