Start off with cooking rice as cooking shrimp will take about 5 minutes.
Rinse parsley & tomatoes under running water. Peel garlic & onion. Roughly chop all ingredients. Add these and oil to a food processor and process until smooth-ish.
In a pan, melt butter and throw in shrimp. Cook for about 2 minutes before adding the salsa in. Bring to a boil. Reduce the heat to medium-low and simmer until it thickens a bit. Taste it and add salt, if needed.
Notes
You can use frozen peeled shrimp as well (for 1 cup fresh use 2 cups frozen).
Course: Dinner, Lunch
Nutrition Facts
Tomato Salsa Shrimp and Rice
Amount per Serving
Calories
763
% Daily Value*
Fat
34
g
52
%
Saturated Fat
10
g
63
%
Cholesterol
191
mg
64
%
Sodium
529
mg
23
%
Potassium
1009
mg
29
%
Carbohydrates
89
g
30
%
Fiber
5
g
21
%
Sugar
9
g
10
%
Protein
23
g
46
%
Vitamin A
4180
IU
84
%
Vitamin C
67.2
mg
81
%
Calcium
176
mg
18
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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