Bayou Shrimp Creole
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
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.
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.