Tomato-Seafood Stew Recipe

* fresh or frozen shrimp

PER SERVING: 175 cal. , 18g Pro. , 18g Carbo. , 4g fat, 78mg Chol. ,

Step 1

Thaw shrimp, if frozen; halve length-wise. In a large saucepan cook onion and garlic in oil till tender. Stir in undrained tomatoes, tomato 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.


Things You'll Need

  • 1/2lb Shrimp, shelled
  • 1c Onion, chopped
  • 2 Garlic cloves, minced
  • 1tb Oil, cooking
  • 16oz Tomatoes, cut up, can
  • 8oz Tomato sauce, sodium reduce
  • Potato, peeled, chopped
  • Celery, stalk, chopped
  • Green pepper, medium, chopped
  • Carrot, medium, shredded
  • 1ts Thyme, dried, crushed
  • 1/4ts Pepper
  • 4 Hot sauce, bottled, (dashes)
  • 20oz Whole baby clams, drained, can
  • 2tb Parsley, snipped

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