Bayou Shrimp is a must try recipe and is delicious! My husband gave this fantastic recipe a “10” rating.
I have slightly adapted this delicious recipe that is originally from Debra Kelly of Wheeling, IL. Debra was a 1998 Pillsbury Bake-Off winner with this recipe. You can cook these up as an appetizer or make a meal of this yummy shrimp recipe. Kick it up a notch and give it some Bayou heat by adding hot sauce to your liking.
Check out my Appetizer Recipes for more great cooking ideas. Also check out Purchasing, Deveining, Cooking, Brining, and Etiquette of Shrimp.
- 5 cups hot cooked rice
- 1 pound large shrimp, peeled and deveined, uncooked (can also use frozen shrimp)
- 1/4 cup butter
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 cup Tomato Salsa, chunky-style
- 1 (8-ounce) bottled clam juice
- 1 (4.5-ounce) can green chile peppers, chopped
- 1/4 cup water or white wine (your choice)
- 1 tablespoon all-purpose flour
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.
* Either store bought or homemade tomato salsa may be used.