Serves: 4
Work Time: 15 minutes
Total Time: 40 minutes
 

1 cup long grain white rice
1/4 cup all-purpose flour
2 tablespoons olive oil 
1 small onion, cut into 1/4 inch dice
1 celery stalk, cut into 1/4 inch dice
1/2 small green pepper, cut into 1/4 inch dice
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon dried thyme
1 bottle (8 ounces) clam juice
1 bag (16 ounces) frozen, raw, shelled, and deveined large shrimp
2 green onions, chopped

1. Prepare rice as label directs.

2. In a nonstick 10 inch skillet, cook the flour over medium high heat, stirring and shaking pan frequently, until the flour turns a nutty brown, 6 to 8 minutes. Transfer flour to small bowl; set aside. Wipe skillet clean.

3. In same skillet, heat some olive oil over medium heat until hot. Add onion, celery, green pepper, salt, basil, ground red pepper, black pepper, and thyme, and cook until vegetables are tender, about 10 minutes, stirring often.

4. Increase heat to medium high. Sprinkle cooked flour over vegetable mixture; stir until blended. Gradually stir in clam juice and 3/4 cup water, whisking constantly until mixture boils; boil 1 minute. Add shrimp and cook 3 to 4 minutes longer or until shrimp turn opaque throughout. Serve shrimp mixture over rice; garnish with green onions.