2009 Spicy Shrimp Salsa

By boandozzy

1/4 cup (calculated without chips) equals 38 calories, 1 g fat (trace saturated fat), 43 mg cholesterol, 119 mg sodium, 2 g carbohydrate, trace fiber, 6 g protein. Diabetic Exchange: 1 lean meat. Originally published as Spicy Shrimp Salsa in Healthy Cooking June/July 2008, p43

Ingredients

• 1/2 pound cooked shrimp, peeled, deveined and chopped
• 1 large tomato, chopped
• 1/4 cup finely chopped onion
• 3 radishes, chopped
• 1/4 cup minced fresh cilantro
• 2 tablespoons lime juice
• 1-1/2 teaspoons finely chopped seeded jalapeno pepper
• 1/4 teaspoon salt
• Baked tortilla chip scoops

Preparation

Step 1

In a small bowl, combine the first eight ingredients. Refrigerate until serving. Serve with chips.
Yield: 2 cups.