Instructions:
1. Cook rice in water as directed on package. 2. Meanwhile, melt butter in large skillet over medium heat. Add shrimp, garlic, salt and pepper; cook 5 minutes or until shrimp turn pink, stirring occasionally. 3. Add salsa, clam juice and chiles; mix well. Reduce heat to low; cook 5 minutes. 4. 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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