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1. Add butter to stockpot. Sauté green onion and garlic until tender, about 1 minute.
2. Stir in vegetable juice cocktail, cold water, uncooked rice, coarse salt, dried thyme, and bay leaf.
3. Bring to a boil over high heat.
4. Reduce heat to low. Simmer 25 minutes.
5. Stir in shrimp. Simmer until heated through.
6. Remove bay leaf before serving.
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