Tomato-Seafood Stew

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Title: Tomato-Seafood Stew
Categories: Low-cal, Soups/stews, Fish/sea, Vegetables
Yield: 6 servings

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

* fresh or frozen shrimp
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PER SERVING: 175 cal., 18g Pro., 18g Carbo., 4g fat, 78mg Chol.,
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.
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