- -- Recipe via Meal-Master (tm) v8.03
Title: TOMATO-SEAFOOD STEW
Categories: Low-cal, Soups, Seafood, Vegetables
Yield: 6 servings
1/2 lb Shrimp, shelled
1 c Onion, chopped
2 x Garlic cloves, minced
1 tb 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 ts Thyme, dried, crushed
1/4 ts Pepper
4 x Hot sauce, bottled, (dashes)
20 oz Whole baby clams,drained,can
2 tb Parsley, snipped
fresh or frozen shrimp
--
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
20 to 25 minutes or till vegetables are
tender. Stir in shrimp, clams, and parsley. Bring to
1 to 2 minutes
more or till shrimp turns pink. Spoon into serving
bowls. BETTER HOMES AND GARDENS --
