Category : Seafood
Author : Rita
Hits : 2358
Date : 10/02/2005
Whoa! Spicy cornbread and crisp salad greens make welcome companions to Creole soup.1 2/3 cups uncooked regular long-grain white rice3 1/3 cups water1/4 cup butter or margarine1 lb. uncooked large shrimp, shelled, deveined1 garlic clove, minced1/2 teaspoon salt1/4 to 1 teaspoon pepper1 cup Old El Paso® Thick 'n Chunky Salsa1 (8-oz.) bottle clam juice1 (4.5-oz.) can Old El Paso® Chopped Green Chiles1/4 cup water2 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.
Florida corn is available from October through June, peaking in April and June.
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