2 1/2 lbs
uncooked large shrimp, peeled and deveined
red pepper flakes
hot pepper sauce
4 cups cooked white rice or 4 cups
chopped flat leaf parsley
additional hot pepper sauce
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.
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.
Ladle into 8 shallow bowls; top each with 1/2 cup rice. Sprinkle with parsley. Serve with additional pepper sauce, if desired.