Tomato-seafood stew *** mm

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

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