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Ingredientes
- 5 c. warm cooked rice if you like cooked as directed on package
- 1/4 c. butter or possibly margarine
- 1 lb fresh or possibly frzn large shrimp uncooked (but thawed if frzn) - peeled and deveined
- 1 x garlic clove chopped
- 1/2 tsp salt
- 1/4 tsp pepper (to 1 tsp.)
- 1 c. Old El Paso Garden Pepper Salsa or possibly Thick 'N Chunky Salsa
- 1 bot clam juice (8 ounce.)
- 1 can Old El Paso Minced Green Chiles (4.5 ounce.)
- 1/4 c. water
- 2 Tbsp. Pillsbury BEST All Purpose Flour
Direcciones
- While rice is cooking, heat butter in large skillet over medium heat. Add in shrimp, garlic, salt and pepper; cook 5 min or possibly till shrimp turn pink, stirring occasionally.
- Add in salsa, clam juice and chiles; mix well. Reduce heat to low; cook 5 min.
- In small bowl, combine water and flour; blend till smooth. Add in to mix in skillet; cook 2 min or possibly till slightly thickened, stirring constantly.
- Serve in bowls, with or possibly without rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 5 servings | |
| Calories 422 | |
| Calories from Fat 101 | 24% |
| Total Fat 11.46g | 14% |
| Saturated Fat 6.28g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 162mg | 54% |
| Sodium 762mg | 32% |
| Potassium 321mg | 9% |
| Total Carbs 54.0g | 14% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.2g | 1% |
| Protein 23.71g | 38% |
