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Cook'n with Betty Crocker 
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Calypso Shrimp |
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Serves: 4 Print this RecipeThe citrus-spiked bean salsa is the perfect counterpoint to the marinated shrimp. Bean Salsa (recipe below) 1/2 teaspoon grated orange peel 1 tablespoon orange juice 1 tablespoon vegetable oil 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves 1 clove garlic, finely chopped 3/4 pound raw medium shrimp, peeled and deveined Bean Salsa: 1 (15-ounce) can black beans, rinsed and drained 1 medium mango, peeled and chopped (about 1 cup) 1 small red bell pepper, chopped (about 1/2 cup) 1/4 cup sliced green onions (2 to 3 medium) 2 tablespoons orange juice 1 tablespoon red wine vinegar 1/2 teaspoon grated orange peel Mix all ingredients. Prepare Bean Salsa; set aside. Mix remain-ing ingredients except shrimp in medium bowl. Stir in shrimp. Spray 10-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook shrimp mixture in skillet, turning shrimp once, until pink. Divide salsa among 4 serving plates. Arrange shrimp on salsa. 1 Serving: Calories 235 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 80mg; Sodium 350mg; Carbohydrate 39g (Dietary Fiber 9g); Protein 18g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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