4-6 servings
12 ounces Contessa large Uncooked Tail-on Shrimp
1 2/3 cups white rice
1/4 cup butter
2 garlic cloves, minced
4 jalapeno chilies, seeded and diced
1 teaspoon salt
1 cup salsa (chunky)
1 teaspoon pepper
8 ounces clam juice
2 tablespoons cornstarch
Prepare rice according to directions on package.
Melt butter in a large skillet over medium heat.
Add shrimp, garlic, salt and pepper, cook for 5 minutes.
Stir frequently.
Add salsa, chili and clam juice. Mix well, reduce heat and simmer for 5 minutes.
In a small bowl combine cornstarch with equal amounts of water, mix well and add to skillet.
Cook for 3 minutes.
Serve over rice in bowls.
Posted on 09/29/2015 at 12:26 AM
