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Shrimp In Salsa
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Cuisine: Seafood
Low cal: 
Judy Conklin of Roswell says she "put this together one night when it was too nasty to grill and we had shrimp in the freezer and leftover white rice from Chinese delivery in the fridge. My husband liked it enough to ask me to make it again!"
Hands on time: Total time: 30 minutes Serves: 2
Ingredients:
1 tablespoon olive oil
2 cloves minced garlic
1 cup picante sauce (or more)
1 (2.25-ounce) can sliced olives, drained
1/2 pound large (12-15) shrimp, peeled
Instructions:
In a large skillet over medium heat, pour olive oil. When hot, add garlic. After garlic has cooked a minute or so (don't let it brown), add picante sauce and olives. Turn heat up to medium-high, add shrimp and cook till done (about 3 minutes). Serve over rice.
Notes:
If you like it saucier, feel free to dump in more salsa; if all you have is chopped canned tomatoes, that will work fine, too. You may want to jack up the heat with a pinch of red pepper flakes.
Nutrition:
Per serving: 391 calories, (percent of calories from fat, 40), 35 grams protein, 18 grams carbohydrates, 1 gram fiber, 18 grams fat, 323 milligrams cholesterol, 2,349 milligrams sodium.
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