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  • Bayou Shrimp

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    Bayou Shrimp
    Servings: 5
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 5 c. warm cooked rice if you like cooked as directed on package
    • 1/4 c. butter or possibly margarine
    • 1 lb fresh or possibly frzn large shrimp uncooked (but thawed if frzn) - peeled and deveined
    • 1 x garlic clove chopped
    • 1/2 tsp salt
    • 1/4 tsp pepper (to 1 tsp.)
    • 1 c. Old El Paso Garden Pepper Salsa or possibly Thick 'N Chunky Salsa
    • 1 bot clam juice (8 ounce.)
    • 1 can Old El Paso Minced Green Chiles (4.5 ounce.)
    • 1/4 c. water
    • 2 Tbsp. Pillsbury BEST All Purpose Flour

    Directions

    1. While rice is cooking, heat butter in large skillet over medium heat. Add in shrimp, garlic, salt and pepper; cook 5 min or possibly till shrimp turn pink, stirring occasionally.
    2. Add in salsa, clam juice and chiles; mix well. Reduce heat to low; cook 5 min.
    3. In small bowl, combine water and flour; blend till smooth. Add in to mix in skillet; cook 2 min or possibly till slightly thickened, stirring constantly.
    4. Serve in bowls, with or possibly without rice.

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