• 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.