Ingredients:
3 tablespoons canola oil
1/4 cup all-purpose flour
1 cup chopped onions
1 cup chopped green bell peppers
1/2 cup chopped carrots
1/2 cup chopped celery
4 garlic cloves, minced
1 (14 1/2 ounce) cans clear vegetable broth
1 (8 ounce) bottles clam juice
1/2 teaspoon salt
2 1/2 lbs uncooked large shrimp, peeled and deveined
1 teaspoon red pepper flakes
1 teaspoon hot pepper sauce
4 cups cooked white rice or 4 cups basmati rice
1/2 cup chopped flat leaf parsley
additional hot pepper sauce (optional)
Directions:
Heat oil in Dutch oven over medium heat. Add flour; cook and stir 10 to 15 minutes or until flour mixture is deep golden brown. Add onion, bell pepper, carrot, celery and garlic; cook and stir 5 minutes.
Stir in broth, clam juice and salt; bring to a boil. Simmer uncovered, 10 minutes or until vegetables are tender. Stir in shrimp, red pepper flakes and hot pepper sauce; simmer 6 to 8 minutes or until shrimp are opaque.
Ladle into 8 shallow bowls; top each with 1/2 cup rice. Sprinkle with parsley. Serve with additional pepper sauce, if desired.
Servings: 8
Time preparation: 15 min.
Time total: 60 min.