Tomato-Seafood Stew

10.11.2008 | Author: Cook | Posted in 110 recipes
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Tomato-Seafood Stew


Servings: 6
Ingredients: 

  • 1/2 lb Shrimp, shelled
    • 

  • 1 c  Onion, chopped
    • 

  • 2 x  Garlic cloves, minced
    • 

  • 1 T  Oil, cooking
    • 

  • 16 oz Tomatoes, cut up, can
    • 

  • 8 oz 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 t  Thyme, dried, crushed
    • 

  • 1/4 t  Pepper
    • 

  • 4 x  Hot sauce, bottled, (dashes)
    • 

  • 20 oz Whole baby clams,drained,can
    • 

  • 2 T  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.
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