4 ounces raw large shrimp, peeled and deveined (smaller shrimp cook faster)
1/2 cup zucchini, sliced
1/4 cup of fiesta garden salsa (buy a brand that contains black beans and corn)
1/2 ounce Monterey Jack cheese, coarsely grated
Chopped cilantro for garnish
1 tortilla, corn or whole-wheat
Put shrimp on one side of pasta bowl, zucchini on the other. Pour salsa over shrimp. Cover with plastic wrap. Microwave on high for five minutes. Lift up wrap and sprinkle shrimp with grated cheese; sprinkle cilantro over all. Cover again so cheese will melt. In the meantime, put tortilla between damp paper towel and microwave on high for 20 to 30 seconds.
One serving contains approximately 280 calories, 30 g carbohydrates, 25 g protein, 7 g fat, 708 mg sodium, and 4 g fiber.
To make this recipe gluten free, serve on a corn tortilla and use only spices or condiments that are gluten free. Read food labels carefully and contact the company if you have any questions.
This recipe is gout-friendly because it contains some foods that are moderate in purines. Meat, poultry, and fish should be limited to 1-2 servings per day.