Ingredients :
- 1 tablespoon butter
- 1/2 cup chopped green bell pepper
- 1/4 cup sliced green onions
- 1 clove garlic, minced
- 3 cups tomato-vegitable juice cocktail
- 1 bottle (8 oz) clam juice
- 1/2 cup water
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon eed pepper flakes
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 cup uncooked long grain white rice
- 3/4 pound fresh shrimp, peeled and deveined
- to taste hot pepper sauce
Method :
- Sauté green bell pepper, onions, and garlic until tender.
- Stir in vegitable juice, clam juice, and water.
- Season with thyme, basil, red pepper, bay leaf and salt.
- Bring to a boil, and stir in rice. Reduce heat and cover. Simmer for 15 minutes, until rice is tender.
- Stir in shrimps, and cook for 5 minutes, or until shrimps are opaque. Remove the bay leaf and season with hot sauce.
- Melt butter in a large pot over medium heat.
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