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Cajun Shrimp Soup




Source of Recipe


Internet


List of Ingredients




2 – 12 oz. cans of V-8 Picante
1 – 8 oz. jar of clam juice (could be found in the juice aisle of your supermarket)
1/2 cup of water
1 teaspoon salt
1/4 teaspoon thyme leaves – crushed
1/4 teaspoon basil – crushed
1 bay leaf
1 clove garlic – minced
1/2 chopped green pepper
1/4 cup of chopped green onions
1/8 teaspoon red pepper (add more or less to taste if you like, but remember that this soup is always spicier the next day)
Dash of Hot Sauce (if you are very, very brave)
1/3 cup uncooked rice
1 tablespoon butter or margarine
12 oz. package of cooked shrimp (thawed if frozen)


Recipe



Sautee green pepper, green onions, and crushed garlic in butter or margarine over low heat until desired tenderness.

While you are sautéing, combine V-8, water, clam juice, red pepper, basil, thyme, and salt in pot and cook on medium heat until almost boiling.

Add rice and green pepper, onion and garlic mixture, cover pot tightly and simmer for approximately 10 to 15 minutes or until rice is tender, remove from heat.

Add cooked shrimp.

Let soup sit for approximately 10 minutes before serving to make sure shrimp is heated.