Bayou Shrimp Recipe

• 5 c. warm cooked rice if you like cooked as directed on package
• 1/4 c. butter or possibly margarine
• 1 lb fresh or possibly frzn large shrimp uncooked (but thawed if frzn) - peeled and deveined
• 1 x garlic clove chopped
• 1/2 tsp salt
• 1/4 tsp pepper (to 1 tsp.)
• 1 c. Old El Paso Garden Pepper Salsa or possibly Thick 'N Chunky Salsa
• 1 bot clam juice (8 ounce.)
• 1 can Old El Paso Minced Green Chiles (4.5 ounce.)
• 1/4 c. water
• 2 Tbsp. Pillsbury BEST All Purpose Flour

1. While rice is cooking, heat butter in large skillet over medium heat.
2. Add in shrimp, garlic, salt and pepper; cook 5 min or possibly till shrimp turn pink, stirring occasionally.
3. Add in salsa, clam juice and chiles; mix well.
4. Reduce heat to low; cook 5 min.
5. In small bowl, combine water and flour; blend till smooth.
6. Add in to mix in skillet; cook 2 min or possibly till slightly thickened, stirring constantly.
7. Serve in bowls, with or possibly without rice.

butter, shrimp, garlic, salt, pepper, pepper salsa, clam juice, green chiles, water, flour

Taken from cookeatshare.com/recipes/bayou-shrimp-80555 (may not work)