Tomato seafood stew
6
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shrimp, Shelled |
| 1 | cup | Onion, Chopped |
| 2 | xes | Garlic Cloves, Minced |
| 1 | tablespoon | Oil, Cooking |
| 16 | ounces | Tomatoes, Cut Up, Canned |
| 8 | ounces | Tomatoe Sauce, Low Sodium |
| Potato, Peeled, Chopped | ||
| Celery, Stalk, Chopped | ||
| 1 | medium | Green Pepper, Chopped |
| 1 | medium | Carrot, Shredded |
| 1 | teaspoon | Thyme, Dried, Crushed |
| ¼ | teaspoon | Pepper |
| 4 | dashes | Hot Sauce |
| 20 | ounces | Whole Baby Clams, Drained |
| 2 | tablespoons | Parsley, Snipped |
Directions
* fresh or frozen shrimp
~------------------------------------------------------------------------- Thaw shrimp, if frozen; halve length-wise. In a large saucepan cook onion and garlic in oil till tender. Stir in undrained tomatoes, tomatoe sauce, potato, green pepper, celery, carrot, thyme, pepper, and hot pepper sauce.
Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or till vegetables are tender. Stir in shrimp, clams, and parsley. Bring to boiling; reduce heat. Cover and simmer 1 to 2 minutes more or till shrimp turns pink. Spoon into serving bowls.