Shrimp Soup IV

Ingredients

2 tablespoons butter

1 cup green bell pepper, seeded and chopped

½ cup green onions, sliced

3 cloves garlic, peeled and minced

6 cups tomato juice

2 cups clam juice

1 cup water

½ teaspoon dried thyme

½ teaspoon dried basil

½ teaspoon chili powder

2 bay leaves

Salt to taste

1 cup uncooked long-grain white rice

1 ½ pounds fresh shrimp, cleaned and deveined

1. In a Dutch oven, melt butter.  Sauté bell pepper, onions and garlic.  Stir in tomato juice, clam juice, and water.  Add thyme, basil, chili powder bay leaves and salt.  Boil and add rice.  Simmer until rice is cooked. 

2. Add shrimp and simmer until pink.  Serve hot.

Serves approx 6 to 8