Bayou Shrimp (Pillsbury) Recipe

• 5 c. Warm cooked rice
• 1/4 c. Butter or possibly margarine
• 1 lb Large shrimp
• 1 x Garlic clove, chopped
• 1/2 tsp Salt
• 1/4 tsp To 1-tsp. pepper
• 1 c. Chunky salsa
• 8 ounce Clam juice
• 4 1/2 ounce Minced green chiles
• 1/4 c. Water
• 2 Tbsp. Flour

1. Thaw shrimp if necessary.
2. Shell, devein and peel.
3. While rice is cooking, heat butter in large skillet over medium heat.
4. Add in shrimp, garlic, salt and pepper; cook 5 min or possibly till shrimp turn pink, stirring occassionally.
5. Add in salsa, clam juice and chilies; mix well.
6. Reduce heat to low; cook 5 min.
7. In small bowl, combine water and flour, blen till smooth.
8. Add in to mix in skillet; cook 2 min or possibly till slightly thickened, stirring constantly.
9. Serve in bowls, with optional Rice.
10. Makes 5 servings.
11. mc-PER

rice, butter, shrimp, garlic, salt, pepper, chunky salsa, green chiles, water, flour

Taken from cookeatshare.com/recipes/bayou-shrimp-pillsbury-80557 (may not work)