Title: Tomato-Seafood Stew
Categories: Diet Soup Fish Vegetable
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 |
| | | Potato, peeled, chopped |
| | | Celery, stalk, chopped |
| | | Green pepper, medium, choppe |
| | | 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
~--------------------------------------------------------------------------
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. BETTER HOMES AND GARDENS