Ingredients:
1 tablespoon butter
1/2 cup chopped green bell peppers
1/4 cup sliced green onions
1 garlic cloves, minced
3 cups tomato cocktail juice
1 (8 ounce) bottles clam juice
1/2 cup water
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 bay leaves
1/2 teaspoon salt
1/2 cup uncooked long-grain white rice
3/4 lb fresh shrimp, peeled and deveined
hot pepper sauce
Directions:
Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender.
Stir in vegetable juice, clam juice, and water.
Season with thyme, basil, red pepper, bay leaf, and salt.
Bring to a boil, and stir in rice. Reduce heat, and cover.
Simmer 15 minutes, until rice is tender.
Stir in shrimp, and cook 5 minutes, or until shrimp are opaque.
Remove the bay leaf, and season with hot sauce.
Serves 6.
Servings: 6
Time preparation: 15 min.
Time total: 40 min.