Categories: Fish- Seafood

Ingredients

• 6 cups hot cooked rice, if desired, prepared as package directs
• 1/4 cup butter or margarine
• 1 lb. fresh or frozen, thawed, uncooked shrimp, shelled and deveined
• 1 garlic clove, minced
• 1/2 tsp. salt
• 1/4 to 1 tsp. pepper
• 1 cup bottled garden pepper or chunky-style salsa
• 1 (8 oz.) bottle clam juice
• 1 (4 1/2 oz.) can chopped green chilies
• 1/4 cup water
• 2 Tbsp. all-purpose flour

Directions

1. In a large skillet over medium heat, melt butter add shrimp, garlic, salt and pepper; cook 5 minutes or until shrimp turn pink, stirring occasionally.

2. Add salsa, clam juice and chilies; mix well. Reduce heat to low, cook 5 minutes.

3. 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.

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