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Hints & Tips
I've slightly adapted this delicious recipe originally from Debra Kelly of
Wheeling, IL. Debra was a 1998 Pillsbury Bake-Off winner with this
Give this recipe a try as it is delicious! My husband gave this fantastic recipe a "10" rating.
Check out my
Appetizer Recipes and
Shrimp Recipes for more great cooking ideas. Also check out
Purchasing, Deveining, Cooking, Brining, and Etiquette of Shrimp.
Bayou Shrimp Recipe
Yields: 6 servings
Prep time: 15 min
Cook time: 7 min
5 cups hot cooked rice
1 pound uncooked large
shrimp, peeled and deveined (can also use frozen
1/4 cup butter
1/2 teaspoon salt
1 teaspoon black pepper
1 cup chunky-style tomato salsa*
1 (8-ounce) bottled clam juice
1 (4.5-ounce) can chopped green
1/4 cup water or
white wine (your choice)
1 tablespoon all-purpose flour
* Either store bought or homemade tomato salsa may be used.
Cook rice as directed on the package. Thaw shrimp, if necessary.
While the rice is cooking, melt butter in a large frying pan over medium heat. Add shrimp, garlic, salt and pepper; cook 5
minutes or just until the shrimp begin to turn pink, stirring constantly.
Add salsa, clam juice, and green chile peppers; mix well. Reduce heat to low and let simmer 5 minutes.
In a small bowl, combine water or wine and flour; blend until smooth. Add to shrimp mixture and cook an additional 2
minutes or until slightly thickened, stirring constantly.
Remove from heat and serve in soup bowls over hot cooked rice.
Makes 6 servings.