1 tbsp. butter
1/2 c. green bell pepper, chopped
1/4 c. green onion, sliced
1 clove garlic, minced
3 c. tomato-vegetable juice cocktail
1 (8 oz) bottle clam juice
1/2 c. water
1/4 tsp. dried thyme
1/4 tsp. dried basil
1/4 tsp. red pepper flakes
1 bay leaf
1/2 tsp. salt
1/2 c. uncooked long-grain white rice
3/4 lb. fresh shrimp, peeled and deveined
Hot Pepper sauce to taste

Melt butter 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 season with hot sauce.