Yield: 5 Servings
|5 cups||Hot cooked rice|
|¼ cup||Butter or margarine|
|1 pounds||Large shrimp|
|1 \N||Garlic clove; minced|
|¼ teaspoon||To 1-teaspoon pepper|
|1 cup||Chunky salsa|
|8 ounces||Clam juice|
|4½ ounce||Chopped green chiles|
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