Recipe - Bayou Shrimp (Pillsbury)

5 cup Hot cooked rice
One fourth cup Butter or margarine
1 pound Large shrimp
1 Garlic clove; minced
One half teaspoon Salt
One fourth teaspoon To 1teaspoon pepper
1 cup Chunky salsa
8 ounce Clam juice
4 One half ounce Chopped green chiles
One fourth cup Water
2 tablespoon 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. mcPER
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 bakeoff content
1998. Release by Assoc. Press. Pat Hanneman mcRecipe.

Recipe by: Debra Kelly, Arlington Hts., IL for Pillsbury*

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 11,
1998