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Prep 30min
Total0min
Ingredients12
Servings5
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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 thick & chunky salsa
1
(8-oz.) bottle clam juice
1
can (4 oz) Old El Paso™ Chopped Green Chiles
1/4 cup water
2
tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
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Steps
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.
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Nutrition Facts
Serving Size:1/5 of Recipe
Calories
360
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
6g
30%
Cholesterol
130mg
43%
Sodium
1180mg
49%
Total Carbohydrate
52g
17%
Dietary Fiber
1g
4%
Sugars
2g
Protein
16g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
25%
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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