Post by Rita on Dec 30, 2010 13:39:47 GMT -6
Servings: 8
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped green onions
• 1 clove garlic, minced
• 3 cups vegetable juice
• 1/2 cup water
• 1 cup clam juice
• 1/4 teaspoon dried basil leaves
• 1/4 teaspoon crushed red pepper flakes
• pinch of dried thyme
• 1 bay leaf
• 1/4 teaspoon salt
• 1/2 cup uncooked long-grain white rice
• 3/4 pound fresh shrimp, peeled and deveined
• hot pepper sauce (optional)
Sauté over medium heat green bell pepper, onions, and garlic in a nonstick sauce pan sprayed with cooking oil spray or in a small amount of water until tender. Stir in vegetable juice, clam juice, and water. Add spices. Bring to a boil, and stir in rice.
Reduce heat, and cover. Simmer 15 minutes, until rice is tender. Stir shrimp into the pot, and continue cooking 5 minutes, or until shrimp become opaque. Remove the bay leaf, and season with hot sauce, if desired.
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped green onions
• 1 clove garlic, minced
• 3 cups vegetable juice
• 1/2 cup water
• 1 cup clam juice
• 1/4 teaspoon dried basil leaves
• 1/4 teaspoon crushed red pepper flakes
• pinch of dried thyme
• 1 bay leaf
• 1/4 teaspoon salt
• 1/2 cup uncooked long-grain white rice
• 3/4 pound fresh shrimp, peeled and deveined
• hot pepper sauce (optional)
Sauté over medium heat green bell pepper, onions, and garlic in a nonstick sauce pan sprayed with cooking oil spray or in a small amount of water until tender. Stir in vegetable juice, clam juice, and water. Add spices. Bring to a boil, and stir in rice.
Reduce heat, and cover. Simmer 15 minutes, until rice is tender. Stir shrimp into the pot, and continue cooking 5 minutes, or until shrimp become opaque. Remove the bay leaf, and season with hot sauce, if desired.