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
1. Cook rice in water as directed on package.
2. 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.
3. Add salsa, clam juice and chiles; mix well. Reduce heat to low; cook 5 minutes.
4. 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.
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