Ingredients

The following ingredients have 6 Servings
  • 5 cups hot cooked rice
  • 1 pound large shrimp,
  • 1/4 cup butter
  • 1 clove garlic, (minced)
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup Tomato Salsa, (chunky-style)
  • 1 (8-ounce) bottled clam juice
  • 1 (4.5-ounce) can green chile peppers, (chopped)
  • 1/4 cup water (or white wine (your choice))
  • 1 tablespoon all-purpose flour

Instruction

  • Cook rice as directed on the package.  Thaw shrimp, if necessary.
  • While the rice is cooking, melt butter in a large frying pan over medium heat.  Add shrimp, garlic, salt and pepper; cook 5 minutes or just until the shrimp begin to turn pink, stirring constantly.
  • Add salsa, clam juice, and green chile peppers; mix well.  Reduce heat to low and let simmer 5 minutes.
  • In a small bowl, combine water or wine and flour; blend until smooth.  Add to shrimp mixture and cook an additional 2 minutes or until slightly thickened, stirring constantly.
  • Remove from heat and serve in soup bowls over hot cooked rice.
  • Makes 6 servings.
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