Tomato-seafood Stew *** Mm Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Shrimp, shelled
1 cup: Onion, chopped
Garlic cloves, minced
1 tbsp: Oil, cooking
16 ounce: Tomatoes, cut up, can
8 ounce: Tomatoe sauce, sodium reduce
Potato, peeled, chopped
Celery, stalk, chopped
Green pepper, medium, choppe
Carrot, shredded
1 tsp: Thyme, dried, crushed
1/4 tsp: Pepper,
Hot sauce, bottled,, dashes
20 ounce: Whole baby clams, drained,can
2 tbsp: Parsley, snipped
Directions:
fresh or frozen shrimp PER SERVING: 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 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
Source from luhu.jp
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 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
Source from luhu.jp