Whoa! Spicy cornbread and crisp salad greens make welcome companions to Creole soup.
Ingredients
- 1 2/3cups uncooked regular long-grain white rice
- 3 1/3 cups water
- 1/4cup butter or margarine
- 1lb. uncooked large shrimp, shelled, deveined
- 1garlic clove, minced
- 1/2teaspoon salt
- 1/4to 1 teaspoon pepper
- 1cup Old El Paso™ Thick ‘n Chunky Salsa
- 1(8-oz.) bottle clam juice
- 1(4.5-oz.) can Old El Paso™ Chopped Green Chiles
- 1/4 cup water
- 2tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
Steps
-
1Cook rice in water as directed on package.
-
2Meanwhile, melt butter in large skillet over medium heat. Add shrimp, garlic, salt and pepper; cook 5 minutes or until shrimp turn pink, stirring occasionally.
-
3Add salsa, clam juice and chiles; mix well. Reduce heat to low; cook 5 minutes.
-
4In small bowl, combine water and flour; blend until smooth. Add to mixture in skillet; cook 2 minutes or until slightly thickened, stirring constantly. Serve in bowls, with or without rice.
https://www.pillsbury.com/recipes/bayou-shrimp/61c1badf-fae6-4bb7-97bc-097012374e8e
About Post Author
