"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Cajun Shrimp Soup Recipe

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This recipe for Cajun Shrimp Soup, by , is from Reed's and Carroll's "Sharing Our Family Favorites", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eleanor Carroll,Richards
Added: Friday, October 28, 2005


1/2 cup chopped green pepper
1/4 cup sliced green onions
1 garlic clove,minced
1 Tablespoon margarine or butter
2 (12 ounce) cans (3 cups ) vegetable juice cocktail
8 ounces bottle clam juice
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon thyme leaves,crushed
1/4 teaspoon basil leaves,crushed
1/8 to 1/4 tsp.red pepper flakes,crushed
1 bay leaf
1/3 uncooked regular long grain rice
12 ounce package frozen cooked shrimp
hot pepper sauce if desired

In large saucepan,saute green pepper,onions,garlic,in margarine,until tender.stir in vegetable juice,clam juice,water,salt,thyme,basil,pepper flakes,and bay leaf.Bring to a boil.Reduce heat;add rice.Cover and simmer15 to 20 minutes or until rice is tender.Stir in shrimp;simmer uncovered an additional 3 to 5 minutes or until shrimp are thoroughly heated.Remove bay leaf.Add hot pepper sauce to individual servings as desired.

Number Of Servings:
Number Of Servings:
4 servings




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