Yield: 6 servings
Measure | Ingredient |
---|---|
½ pounds | Shrimp, shelled |
1 cup | Onion, chopped |
2 xes | Garlic cloves, minced |
1 tablespoon | Oil, cooking |
16 ounces | Tomatoes, cut up, can |
8 ounces | Tomatoe sauce, sodium reduce |
1 x | Potato, peeled, chopped |
1 x | Celery, stalk, chopped |
1 x | Green pepper, medium, choppe |
1 x | Carrot, medium, shredded |
1 teaspoon | Thyme, dried, crushed |
¼ teaspoon | Pepper |
4 xes | Hot sauce, bottled, (dashes) |
20 ounces | Whole baby clams,drained,can |
2 tablespoons | Parsley, snipped |
* fresh or frozen shrimp
~------------------------------------------------------ ~------------------ PER SERVING: 175 cal., 18g Pro., 18g Carbo., 4g fat, 78mg Chol., 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. BETTER HOMES AND GARDENS