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; 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.,
: 240mg Sodium, 749 Potassium 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