Cajun Shrimp Soup

• 1/2 c. chopped green pepper
• 1/4 c. sliced green onion
• 1 clove garlic, minced
• 1 Tbsp. butter or margarine
• 3 c. vegetable juice cocktail
• 8 oz. bottle clam juice
• 1/2 c. water
• 1/2 tsp. salt
• 1/4 tsp. thyme, crushed
• 1/4 tsp. basil, crushed
• 1/8 to 1/4 tsp. red pepper flakes, crushed
• 1 bay leaf
• 1/2 c. uncooked long grain rice
• 12 oz. frozen cooked shrimp
• hot pepper sauce, if desired

1. In a large saucepan, saute green pepper, onion and garlic in margarine until tender.
2. Stir in vegetable juice, clam juice, water, salt, thyme, basil, pepper flakes and bay leaf.
3. Bring to boil.
4. Reduce heat; add rice.
5. Cover.
6. Simmer 15 to 20 minutes or until rice is tender.
7. Stir in shrimp; simmer uncovered 3 to 5 minutes or until shrimp heat.
8. Remove bay leaf.
9. Add hot pepper sauce to individual servings as desired.
10. Yields 4 servings.

green pepper, green onion, clove garlic, butter, vegetable juice cocktail, clam juice, water, salt, thyme, basil, red pepper, bay leaf, long grain rice, frozen cooked shrimp, pepper sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1041 (may not work)