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Ingredients
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1 tablespoon butter
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½ cup chopped green bell pepper
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¼ cup sliced green onions
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1 clove garlic, minced
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3 cups tomato-vegetable juice cocktail
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1 (8 ounce) bottle clam juice
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½ cup water
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½ teaspoon salt
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¼ teaspoon dried thyme
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¼ teaspoon dried basil
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¼ teaspoon red pepper flakes
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1 bay leaf
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½ cup uncooked long-grain white rice
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¾ pound fresh shrimp, peeled and deveined
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1 dash hot pepper sauce, or to taste
Directions
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Melt butter in a large pot over medium heat. Add bell pepper, onions, and garlic; sauté until tender. Stir in vegetable juice, clam juice, water, salt, thyme, basil, red pepper flakes, and bay leaf; bring to a boil.
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Stir in rice, then reduce the heat, cover, and simmer until rice is tender, about 15 minutes. Stir in shrimp and cook until opaque, about 5 minutes. Discard bay leaf. Season with hot sauce to serve.
Nutrition Facts (per serving)
163 | Calories |
3g | Fat |
20g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 163 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 2g | 8% |
Cholesterol 93mg | 31% |
Sodium 722mg | 31% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 1g | 5% |
Total Sugars 5g | |
Protein 14g | 28% |
Vitamin C 47mg | 52% |
Calcium 61mg | 5% |
Iron 3mg | 16% |
Potassium 454mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.