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Tomato-seafood stew
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| Artist: |
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| Categories: |
Entrees, Low-calorie, Seafood, Soups & Stews, Tomatoes |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Shrimp, shelled | | 1
| cup | Onion, chopped | | 2
| x | Garlic cloves, minced | | 1
| tbsp | 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
| tsp | Thyme, dried, crushed | | 1/4
| tsp | Pepper | | 4
| x | Hot sauce, bottled, (dashes) | | 20
| oz | Whole baby clams, drained, can | | 2
| tbsp | Parsley, snipped |
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Procedures:
| 1 | 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. | | 2 | In a large saucepan cook onion and garlic in oil till tender. | | 3 | Stir in undrained tomatoes, tomatoe sauce, potato, green pepper, celery, carrot, thyme, pepper, and hot pepper sauce. | | 4 | Bring to boiling; reduce heat. | | 5 | Cover and simmer 20 to 25 minutes or till vegetables are tender. | | 6 | Stir in shrimp, clams, and parsley. | | 7 | Bring to boiling; reduce heat. | | 8 | Cover and simmer 1 to 2 minutes more or till shrimp turns pink. | | 9 | Spoon into serving bowls. | | 10 | Better homes and gardens |
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