Advertisement
YOU ARE HERE: LAT HomeCollections

Dinner Tonight! | LOW-FAT COOKING / DONNA DEANE

A Shrimp Cooler

July 07, 1999|DONNA DEANE

When the weather's hot, few of us want to turn on the oven and start cooking.

This light and easy salsa frees you from the confines of the kitchen--and its heat--and plants you poolside with a cool sangria or frosty margarita.

Keep things simple by buying cooked, peeled shrimp. All that's left to do is chop the vegetables and combine them with the shrimp. Refrigerate the salsa until serving time.

For something different, scoop up the salsa with cracker bread found at many markets and bakeries. Crisp lavash would be another good choice.

Shrimp Salsa

Active Work and Total Preparation Time: 10 minutes plus 30 minutes chilling time

1/2 pound cooked, peeled shrimp

2 tomatoes, chopped

1 long green chile, seeded and chopped

2 tablespoons minced red onion

1 clove garlic, minced

1 tablespoon minced cilantro

2 tablespoons lime juice

2 tablespoons water

1/4 teaspoon dried Mexican oregano, crushed

1/4 teaspoon salt

Cracker bread

* Finely chop shrimp. Combine shrimp, tomatoes, green chile, onion, garlic, cilantro, lime juice, water, oregano and salt. Cover and chill 30 minutes to allow flavors to blend. Serve with cracker bread.

2 cups. Each tablespoon: 9 calories; 35 mg sodium; 14 mg cholesterol; 0 fat; 0 carbohydrates; 2 grams protein; 0.04 gram fiber.

Advertisement
Los Angeles Times Articles
|
|
|