Lunch

Shrimp Tortilla is for Lunch.

Shrimp Tortilla takes 5 minutes to prepare.

Shrimp Tortilla takes 6 minutes to cook.

Shrimp Tortilla makes 2 servings.

The ingredients for Shrimp Tortilla are:

8 large or 16 small cooked shrimp
2 oz Part-Skim Mozzarella Cheese
1/8 cup of chopped green bell peppers
1/8 cup of chopped red peppers
1/8 cup of chopped onion
1/8 cup of sliced mushrooms
3 tbsp. Newmans own Salsa
2 Whole Wheat Tortillas

Here is how you make Shrimp Tortilla:

If using large shrimp, start off by cutting each in half to make 16 small -medium shrimp (frozen cooked shrimp is fine).I prefer to use the Birds Eye (or any brand you can find) bag of frozen mixed peppers and onions. It saves dramatically on prep time because you do not have to cut/chop anything. I have also used frozen sliced mushrooms and you can not tell the difference from using the frozen to the fresh veggies. If you use the frozen, 1/2 bag of peppers and 1/4 bag of mushrooms usually does the trick.Start by sauteeing the peppers, onions and mushrooms on medium heat for about 1 minute, add the salsa until heated. Add the shrimp and cook only until hot. Immediately sprinkly the SHREDDED mozzarella cheese all over the top of the shrimp/pepper mixture. Turn off heat. Leave pan on burner until cheese is just melted. While you are melting the cheese, microwave your tortillas for a few seconds to warm them up.Using a spatula, cut the mixture in half. Lay tortillas on separate plates. The mixture will slide right out of the pan onto your tortilla.Feel free to add more or less salsa to taste.This dish is quick, delicious, low calorie and packed with protein, fiber and other vitamins and minerals. ENJOY!Number of Servings: 2Recipe submitted by SparkPeople user KALAKI99.

The nutritional information for Shrimp Tortilla is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 240.0

• Total Fat: 7.8 g
• Cholesterol: 59.3 mg
• Sodium: 659.9 mg
• Total Carbs: 28.2 g
• Dietary Fiber: 5.2 g
• Protein: 15.9 g