Bayou Shrimp Soup

Submitted by southern chef in lo

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

 

• Ready In: 42mins
• Ingredients: 12
• 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 1/2 ounce) 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.