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.
Bayou Shrimp Recipe: https://whatscookingamerica.net/seafood/bayoushrimp.htm