Tomato-seafood stew *** mm

Yield: 6 Servings

Ingredients:

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
1 x Potato peeled chopped
1 x Celery stalk chopped
1 x Green pepper medium choppe
1 x Carrot; 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. : 240mg Sodium
749 Potassium Thaw shrimp

Instructions:

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