Sunday, February 21, 2010

Shrimp Soup

Free from: Gluten Free, Dairy Free
    This recipe is from my mom's folder of recipes to try.  It came from a small magazine called Soups, Sandwiches, and Salads.  The recipe was submitted by Eddie.

1 Tbsp olive oil
1/2 cup chopped green pepper
1/4 cup sliced green onion
1 clove of garlic minced
3 cups of  original V-8 juice
1 (8oz) bottle clam juice
1/2 cup water
1/4 tsp dried thyme
1/4 tsp dried basil
1 bay leaf
1/2 tsp salt
1/2 cup uncooked long grain white rice
3/4 pound uncooked fresh shrimp, peeled, deveined
Hot sauce to taste

Heat olive oil in a medium pot over medium heat.  Saute green pepper, onion, and garlic until tender.  Stir in V-8, clam juice, and water.  Add seasonings-thyme, basil, bay leaf, and salt.  Bring to a boil and stir in rice.  Reduce heat, cover, and simmer for 15 minutes or until rice is tender.

Stir in shrimp and cook for 3 to 5 more minutes or until shrimp turn pink.  Add hot sauce if desired.  Remove bay leaf before serving.  

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