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Debra Kelly
Wheeling, Illinois
Whoa! Spicy cornbread and crisp salad greens make welcome companions to Creole soup.
Bayou Shrimp
- Prep Time 30 min
- Total 0 min
- Ingredients 12
- Servings 5
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 thick & chunky salsa
- 1 (8-oz.) bottle clam juice
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1/4 cup water
- 2 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
Instructions
-
Step1Cook rice in water as directed on package.
-
Step2Meanwhile, melt butter in large skillet over medium heat. Add shrimp, garlic, salt and pepper; cook 5 minutes or until shrimp turn pink, stirring occasionally.
-
Step3Add salsa, clam juice and chiles; mix well. Reduce heat to low; cook 5 minutes.
-
Step4In 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
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;
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