Bayou Shrimp Soup

• 2/3 cup uncooked long-grain white rice
• 3 1/3 cups water
• 1/4 cup butter or 1/4 cup margarine
• 1 lb uncooked large shrimp, shelled, deveined
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 - 1 teaspoon pepper
• 1 cup thick & chunky salsa
• 1 (8 ounce) bottle clam juice
• 1 (4 1/2 ounce) chopped green chilies
• 1/4 cup water
• 2 tablespoons all-purpose 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.

longgrain white rice, water, butter, shrimp, garlic, salt, pepper, chunky salsa, clam juice, green chilies, water, flour

Taken from www.food.com/recipe/bayou-shrimp-soup-144160 (may not work)