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| 5 Tasse | cooked rice hot |
| 1/4 Tasse | butter or margarine |
| 1 x ca. 450 g | shrimp large |
| 1 | cloves garlic minced |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | To 1-teaspoon pepper |
| 1 Tasse | Chunky salsa |
| 8 x ca. 30 g | Clam juice |
| 4 1/2 x ca. 30 g | green chillies chopped |
| 1/4 Tasse | water |
| 2 Esslöffel | flour |
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Thaw shrimp if necessary. Shell, devein and peel.
While rice is cooking, melt butter in large skillet over medium heat. Add shrimp, garlic, salt and pepper; cook 5 minutes or until shrimp turn pink, stirring occassionally. Add salsa, clam juice and chilies; mix well. Reduce heat to low; cook 5 minutes.
In small bowl, combine water and flour, blen until smooth. Add to mixture in skillet; cook 2 minutes or until slightly thickened, stirring constantly. Serve in bowls, with optional Rice. Makes 5 servings. Mc-Per Serving 24% cff: 503 cals; 13g fat; 25g prot; 68g carb; 163mg chol; 666mg sod; 1.4g fiber.
Recipe from >among the 100 finalists at the 38th Pillsbury bake-off content
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