Thaw shrimp if necessary. Shell, devein and peel.
While rice is cooking, melt butter in large skillet over medium heat. Add
shrimp, garlic, salt and pepper; cook 5 minutes or until shrimp turn pink,
stirring occassionally. Add salsa, clam juice and chilies; mix well. Reduce
heat to low; cook 5 minutes.
In small bowl, combine water and flour, blen until smooth. Add to mixture
in skillet; cook 2 minutes or until slightly thickened, stirring
constantly. Serve in bowls, with optional Rice. Makes 5 servings. mc-PER
SERVING 24% cff: 503 cals; 13g fat; 25g prot; 68g carb; 163mg chol; 666mg
sod; 1.4g fiber.
Recipe from >among the 100 finalists at the 38th Pillsbury bake-off content
1998. >Release by Assoc. Press. >Pat Hanneman >mcRecipe.
Recipe by: Debra Kelly, Arlington Hts., IL for Pillsbury*
Posted to MC-Recipe Digest by KitPATh
on Mar 11,
1998
