Bayou Shrimp
Ingredients
Whoa! Spicy cornbread and crisp salad greens make welcome companions to Creole soup.
1 2/3 cups uncooked regular long-grain white rice
3 1/3 cups water
1/4 cup butter or margarine
1 lb. uncooked large shrimp, shelled, deveined
1 garlic clove, minced
1/2 teaspoon salt
1/4 to 1 teaspoon pepper
1 cup Old El Paso® Thick 'n Chunky Salsa
1 (8-oz.) bottle clam juice
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
1/4 cup water
2 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
Instructions
1. Cook rice in water as directed on package.
2. Meanwhile, melt butter in large skillet over medium heat. Add shrimp, garlic, salt and pepper; cook 5 minutes or until shrimp turn pink, stirring occasionally.
3. Add salsa, clam juice and chiles; mix well. Reduce heat to low; cook 5 minutes.
4. In small bowl, combine water and flour; blend until smooth. Add to mixture in skillet; cook 2 minutes or until slightly thickened, stirring constantly. Serve in bowls, with or without rice.
