I knew I would like this recipe just by looking at the ingredients. It was simple to make and tasty. The only problem I had was that the rice absorbed the broth of this soup. So MY TIP: make the rice separate from the soup and add right before serving.
1 Tablespoon butter
1/2 cup chopped green pepper
1/4 cup sliced green onion
1 clove garlic
3 cups V 8 juice
1 8 ounce bottle of clam juice
1/2 cup water
1/4 teaspoon dried basil
1/4 teaspoon red pepper flake
1 bay leaves
1/2 teaspoon salt
1/2 cup long grain rice (uncooked)
3/4 pound shrimp
hot sauce to taste