Bayou shrimp (pillsbury)

Yield: 5 Servings

Measure Ingredient
5 cups Hot cooked rice
¼ cup Butter or margarine
1 pounds Large shrimp
1 \N Garlic clove; minced
½ teaspoon Salt
¼ teaspoon To 1-teaspoon pepper
1 cup Chunky salsa
8 ounces Clam juice
4½ ounce Chopped green chiles
¼ cup Water
2 tablespoons Flour

Thaw shrimp if necessary. Shell, devein and peel.

While rice is cooking, melt butter in large skillet over medium heat. Add shrimp, garlic, salt and pepper; cook 5 minutes or until shrimp turn pink, stirring occassionally. Add salsa, clam juice and chilies; mix well. Reduce heat to low; cook 5 minutes.

In small bowl, combine water and flour, blen until smooth. Add to mixture in skillet; cook 2 minutes or until slightly thickened, stirring constantly. Serve in bowls, with optional Rice. Makes 5 servings. mc-PER SERVING 24% cff: 503 cals; 13g fat; 25g prot; 68g carb; 163mg chol; 666mg sod; 1.4g fiber.

Recipe from >among the 100 finalists at the 38th Pillsbury bake-off content 1998. >Release by Assoc. Press. >Pat Hanneman >mcRecipe.

Recipe by: Debra Kelly, Arlington Hts., IL for Pillsbury* Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 11, 1998

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