Ingredients for 8 servings:
1. 3 tablespoons canola oil
2. 1/4 cup all-purpose flour
3. 1 cup chopped onion
4. 1 cup chopped green bell pepper
5. 1/2 cup chopped carrot
6. 1/2 cup chopped celery
7. 4 garlic cloves, minced
8. 1 (14 1/2 ounce) can clear vegetable broth
9. 1 (8 ounce) bottle clam juice
10. 1/2 teaspoon salt
11. 2 1/2 lbs uncooked large shrimp, peeled and deveined
12. 1 teaspoon red pepper flakes
13. 1 teaspoon hot pepper sauce
14. 4 cups cooked white rice or 4 cups basmati rice
15. 1/2 cup chopped flat leaf parsley
16. additional hot pepper sauce
Directions:
1. Heat oil in Dutch oven over medium heat. Add flour; cook and stir 10 to 15 minutes or until flour mixture is deep golden brown. Add onion, bell pepper, carrot, celery and garlic; cook and stir 5 minutes.
2. Stir in broth, clam juice and salt; bring to a boil. Simmer uncovered, 10 minutes or until vegetables are tender. Stir in shrimp, red pepper flakes and hot pepper sauce; simmer 6 to 8 minutes or until shrimp are opaque.
3. Ladle into 8 shallow bowls; top each with 1/2 cup rice. Sprinkle with parsley. Serve with additional pepper sauce, if desired.