Bayou Shrimp

(23)
  3 reviews
  • 30|min prep time
  • total time
  • 12 ingredients
  • 5 servings

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

Directions

  1. 1 Cook rice in water as directed on package.
  2. 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. 3 Add salsa, clam juice and chiles; mix well. Reduce heat to low; cook 5 minutes.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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