Bayou Shrimp (Pillsbury)

Title:
Bayou Shrimp (Pillsbury)

Yield:
5 Servings

Categories:
Quick,
Soups




Ingredients:





     5 c  Hot cooked rice


   1/4 c  Butter or margarine


     1 lb Large shrimp


     1    Garlic clove; minced


   1/2 ts Salt


   1/4 ts To 1-teaspoon pepper


     1 c  Chunky salsa


     8 oz Clam juice


 4 1/2 oz Chopped green chiles


   1/4 c  Water


     2 tb 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 
on Mar 11,


 1998