1/2 c. chopped green pepper
1/4 c. sliced green onion
1 clove garlic, minced
1 Tbsp. butter or margarine
3 c. vegetable juice cocktail
8 oz. bottle clam juice
1/2 c. water
1/2 tsp. salt
1/4 tsp. thyme, crushed
1/4 tsp. basil, crushed
1/8 to 1/4 tsp. red pepper flakes, crushed
1 bay leaf
1/2 c. uncooked long grain rice
12 oz. frozen cooked shrimp
hot pepper sauce, if desired

In a large saucepan, sauté green pepper, onion and garlic in margarine until tender. Stir in vegetable juice, clam juice, water, salt, thyme, basil, pepper flakes and bay leaf. Bring to boil. Reduce heat; add rice. Cover. Simmer 15 to 20 minutes or until rice is tender. Stir in shrimp; simmer uncovered 3 to 5 minutes or until shrimp heat. Remove bay leaf. Add hot pepper sauce to individual servings as desired. Yields 4 servings.