1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 c. water
1/8 tsp. garlic powder
1/4 tsp. dried rosemary
1/4 tsp. paprika
1/4 tsp. pepper
1 1/2 c. water
1 (6 1/4 oz.) pkg. quick cooking long grain & wild rice
1 (16 oz.) pkg. frozen shrimp, cleaned
Several dashes hot bottled pepper sauce

In large saucepan combine onion, pepper and 1/4 cup water. Bring to boil, reduce heat. Cover and simmer 3 to 5 minutes. Add undrained tomatoes, garlic, rosemary, paprika and pepper. Stir in 1/4 cup water and both packets from rice mix. Bring to boil. Add frozen shrimp. Return to boil, reduce heat. Cover and simmer 4 to 5 minutes until rice is tender and shrimp turn pink. Ladle into soup bowls. Pass hot pepper sauce. Makes 6 servings.