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Bayou Shrimp

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By Pillsbury Kitchens
Updated Mar 2, 2005
Bake-Off® Contest 38, 1998
Debra Kelly
Wheeling, Illinois
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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
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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

  • Step 
    1
    Cook rice in water as directed on package.
  • Step 
    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.
  • Step 
    3
    Add salsa, clam juice and chiles; mix well. Reduce heat to low; cook 5 minutes.
  • Step 
    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

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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