Ingredients
- • Whoa! Spicy cornbread and crisp salad greens make welcome companions to Creole soup.
- • 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 Old El Paso® Thick 'n Chunky Salsa
- • 1 (8-oz.) bottle clam juice
- • 1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
- • 1/4 cup water
- • 2 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
Instructions
- Cook rice in water as directed on package.
- 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.
- Add salsa, clam juice and chiles; mix well. Reduce heat to low; cook 5 minutes.
- 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.
