Tomato Seafood Stew 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, Canned
8 ounce: Tomatoe Sauce, Low Sodium
Potato, Peeled, Chopped
Celery, Stalk, Chopped
1 medium: Green Pepper, Chopped
1 medium: Carrot, Shredded
1 tsp: Thyme, Dried, Crushed
1/4 tsp: Pepper,
4 dash: Hot Sauce,
20 ounce: Whole Baby Clams, Drained
2 tbsp: Parsley, Snipped
Directions:
* fresh or frozen shrimp
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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.
Source from luhu.jp
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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.
Source from luhu.jp