Bayou Shrimp Soup

Simple and easy--ready in no time at all. Serve this with a green salad and spicy corn bread.

• Ready In: 42 mins
• Serves: 5

Ingredients

• 2⁄3 cup  uncooked long-grain white rice
• 3 1⁄3 cups water
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1  lb  uncooked large shrimp, shelled, deveined
• 1  garlic clove, minced
• 1⁄2 teaspoon salt
• 1⁄4-1  teaspoon pepper
• 1  cup thick & chunky salsa
• 1 (8 ounce) bottle  clam juice
• 1 (4 1/2ounce)  chopped green chilies
• 1⁄4 cup water
• 2  tablespoons all-purpose flour

Directions

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.