SHRIMP-SALSA RECIPES: Roasted Tomatillo Salsa . . . Shrimp Salsa . . . Broccoli Rice

Roasted Tomatillo Salsa

1 pound fresh tomatillos, husks discarded

3 cloves garlic, unpeeled

2 large jalapeno peppers

1 yellow onion, quartered

Juice of 1 lime

½ cup chopped fresh cilantro

2 tablespoons olive oil

½ teaspoon each: sugar, salt, freshly ground pepper

Heat oven to 500 degrees. Place tomatillos, garlic, jalapenos and onion in an ungreased baking pan. Cook, stirring once, until vegetables are charred, about 15 minutes; set aside to cool. Remove stems (but not seeds) from peppers; discard. Peel garlic.

Transfer ingredients to a food processor; process until coarsely chopped. Transfer to a medium bowl; stir in lime juice, cilantro, olive oil, sugar, salt and pepper until well-blended. Salsa will keep, refrigerated, as long as 4 days. Serve with shrimp.

Yield: 1½ cups

Approximate nutritional analysis per tablespoon: 20 calories, 56 percent of calories from fat, 1 gram fat (no saturated), no cholesterol, 2 grams carbohydrates, no protein, 49 milligrams sodium, no fiber.

Salsa Shrimp

Olive oil spray

¾ pound shelled shrimp

1 cup tomato salsa

3 tablespoons pine nuts

Salt and freshly ground pepper

Heat a nonstick skillet over medium-high heat. Spray with olive oil. Add shrimp and salsa. Cook 2 to 3 minutes or until the shrimp turn pink. Sprinkle with pine nuts, salt and pepper.

Yield: Serves 2.

Approximate nutritional analysis per serving: 313 calories, 32 percent of calories from fat, 11.2 grams fat (1.8 grams saturated), 258 milligrams cholesterol, 39.5 grams protein, 12.5 grams carbohydrates, 2.4 grams fiber, 809 milligrams sodium.

Broccoli Rice

½ cup 10-minute brown rice

8 ounces frozen broccoli

1 tablespoon olive oil

Salt and freshly ground pepper

Bring a large saucepan filled with water to a boil. Add brown rice and boil 5 minutes. Add broccoli and continue to boil 5 minutes. Drain and toss with olive oil and salt and pepper to taste.

Yield: Serves 2.

Approximate nutritional analysis per serving: 249 calories, 23 percent of calories from fat, 6.3 grams fat (1 gram saturated), no cholesterol, 7.6 grams protein, 42.6 grams carbohydrates, 5.5 grams fiber, 39 milligrams sodium.

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