Title: Bayou Shrimp (Pillsbury)
Categories: Mcrecipe, Quick, Soup
Yield: 5 Servings

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