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Bayou Shrimp

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Bayou Shrimp
  • Prep 30 min
  • Total 0 min
  • Ingredients 12
  • Servings 5
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Whoa! Spicy cornbread and crisp salad greens make welcome companions to Creole soup.
Updated Mar 2, 2005
Bake-Off® Contest 38, 1998
Bake-Off® Contest 38, 1998
Debra Kelly
Wheeling, Illinois

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

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.

Nutrition Information

360 Calories, 10g Total Fat, 16g Protein, 52g Total Carbohydrate, 2g Sugars

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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