Tomato-seafood stew *** mm

6 Servings

Ingredients

QuantityIngredient
½poundsShrimp, shelled
1cupOnion, chopped
2xesGarlic cloves, minced
1tablespoonOil, cooking
16ouncesTomatoes, cut up, can
8ouncesTomatoe sauce, sodium reduce
1xPotato, peeled, chopped
1xCelery, stalk, chopped
1xGreen pepper, medium, choppe
1xCarrot; shredded
1teaspoonThyme, dried, crushed
¼teaspoonPepper
4xesHot sauce, bottled, (dashes)
20ouncesWhole baby clams,drained,can
2tablespoonsParsley, snipped

Directions

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