This is so delicious and easy and quick to make. Enjoy!
5 cups hot, cooked rice
¼ cup butter or margarine
1 lb. uncooked shrimp, shelled and deveined
1 garlic clove, minced (or ¼ tsp minced garlic powder)
½ tsp. salt
¼-1 tsp. black pepper
1 T. Cajun Seasoning
1 cup garden pepper or chunky style salsa
1 cup shrimp or vegetable stock, clam juice or 1 cup water mixed with ½ tsp Penzey’s Seafood or Vegetable Soup Base
1 4.5 oz can chopped green chiles
¼ cup water
2 T. cornstarch or flour
Melt the butter in a large skillet over medium heat. Add shrimp, garlic, salt, pepper and Cajun seasoning, cook until shrimp turns pink – 4-5 minutes, stirring occasionally. Add the salsa, stock or clam juice and chiles and mix well. Reduce heat to low, cook for 5 minutes. In a small bowl, combine the water and cornstarch or flour (cornstarch will give a clearer sauce that flour), blend till smooth. Add to the mixture in the skillet and cook for 2 minutes or until slightly thickened, stirring constantly. Serve in bowls over the hot rice.
Recipe is from Penzey’s Spices.
And here's a track from our upcoming CD to listen to while you cook: