Louisiana Shrimp Soup
Serve with warm crusty bread.

Servings: 6

• 1 tablespoon olive oil
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped sweet onions
• 1 clove garlic, minced
• 3 cups tomato vegetable juice like V-8®
• 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

Heat olive oil in a large pot over medium heat. Sauté 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 throw away. Serve and pass the hot sauce.

* Variations of crab or crab and shrimp may be used. Rice may also be increased for a heartier thicker soup.

Per Serving (excluding unknown items): 184 Calories; 3g Fat (17.2% calories from fat); trace Saturated Fat; 14g Protein; 24g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 857mg Sodium. Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

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