** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Rinse with cold water. Pat dry with paper towel.
3. Finely chop shrimp and mix with green onions, salsa and sour cream.
4. Trim crusts from bread. Spread each with 2T filling.
5. Or spread tortillas with 1/4c filling each. Roll up tightly.
6. Cover with plastic wrap. Refrigerate for at least 30 minutes or overnight.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Shellfish, Gluten, Spring Onion, Shrimp, Onion allergies.