Bayou Shrimp

Whoa! Spicy cornbread and crisp salad greens make welcome companions to Creole soup.

  • prep time 30 min
  • total time
  • ingredients 12
  • servings 5

Ingredients

1 2/3
cups uncooked regular long-grain white rice
3 1/3 cups water
1/4
cup butter or margarine
1
lb. uncooked large shrimp, shelled, deveined
1
garlic clove, minced
1/2
teaspoon salt
1/4
to 1 teaspoon pepper
1
cup 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
2
tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
  • 1 Cook rice in water as directed on package.
  • 2 Meanwhile, melt butter in large skillet over medium heat. Add shrimp, garlic, salt and pepper; cook 5 minutes or until shrimp turn pink, stirring occasionally.
  • 3 Add salsa, clam juice and chiles; mix well. Reduce heat to low; cook 5 minutes.
  • 4 In 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/5 of Recipe
    Calories
    360
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    130mg
    130%;
    Sodium
    1180mg
    1180%;
    Total Carbohydrate
    52g
    52%
    (Dietary Fiber
    1g
    1%
      Sugars
    2g
    2%
    ),
    Protein
    16g
    16%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    15%;
    Calcium
    6%;
    Iron
    25%;
    Exchanges:
    3 1/2 Starch; 1 Very Lean Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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