Creole Shrimp and Rice Soup
Serve with crusty French bread.

Serves 6

• 2 teaspoons olive oil
• 1/2 cup chopped green bell pepper
• 1/4 cup sliced green onions
• 1 clove garlic, minced
• 3 cups tomato-vegetable juice cocktail
• 1 (8 ounce) bottle clam juice
• 1/2 cup water
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon red 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
• Hot pepper sauce to taste

Place oil in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable 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 15 minutes, until rice is tender.

Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.

Per Serving: 178 Calories; 3g Fat (13.8% calories from fat); trace Saturated Fat; 14g Protein; 23g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol; 845mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.

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