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Recipe Name: Bayou Shrimp (pillsbury) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 5

5 Cup(s) Hot cooked rice
1/4 Cup(s) Butter or margarine
1 Pound(s) Large shrimp
1 Garlic clove, minced
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) To 1-teaspoon pepper
1 Cup(s) Chunky salsa
8 Ounce(s) Clam juice
4 1/2 Ounce(s) Chopped green chiles
1/4 Cup(s) Water
2 Tablespoon(s) Flour
6 mg sod, 1.4g fiber.
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; 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

Nutrition (calculated from recipe ingredients)
Calories: 400
Calories From Fat: 94
Total Fat: 10.7g
Cholesterol: 115.7mg
Sodium: 1349.4mg
Potassium: 355.6mg
Carbohydrates: 56.5g
Fiber: 1.9g
Sugar: 3.6g
Protein: 18.1g

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