Bayou Shrimp (Pillsbury)
Bayou Shrimp (Pillsbury) Preparation
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
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