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Tomato-Seafood Stew Recipe
Serves: 6
Keywords: Low-cal, Soups, vegetarian, recipe, recipes, Tomato-Seafood Stew Recipe
Ingredients
½
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
¼
t
Pepper
4
x
Hot sauce, bottled, (dashes)
20
oz.
Whole baby clams, drained, can
2
T
Parsley, snipped
Directions
- * fresh or frozen shrimp 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.