Category : Seafood
Author : Rita
Hits : 2266
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.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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