| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Mcrecipe, Quick, Soup |
5 |
Servings |
INGREDIENTS
| 5 |
c |
Hot cooked rice |
| 1/4 |
c |
Butter or margarine |
| 1 |
lb |
Large shrimp |
| 1 |
|
Garlic clove; minced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
To 1-teaspoon pepper |
| 1 |
c |
Chunky salsa |
| 8 |
oz |
Clam juice |
| 4 1/2 |
oz |
Chopped green chiles |
| 1/4 |
c |
Water |
| 2 |
tb |
Flour |
INSTRUCTIONS
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 <phannema@wizard.ucr.edu> on Mar 11,
1998
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