Tomato-Seafood Stew
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Try this Tomato-Seafood Stew recipe, or contribute your own. "Soups" and "Low-cal" are two of the tags cooks chose for Tomato-Seafood Stew.
Yield: 6 Servings Ready in 1 hours
Cuisine: AmericanMain Ingredient: Seafood-Other
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| 1 tbOil, cooking |
| 16 ozTomatoes, cut up, can |
| 8 ozTomatoe sauce, sodium reduce |
| 4 xHot sauce, bottled, (dashes) |
| 1 tsThyme, dried, crushed |
| 1 cOnion; chopped |
| 2 tbParsley, snipped |
| 2 xGarlic; minced |
| 20 ozWhole baby clams,drained,can |
| Green pepper, medium, choppe |
| Celery, stalk, chopped |
| 1/2 lbShrimp, shelled |
| Carrot, medium, shredded |
| 1/4 tsPepper |
| Potato, peeled, chopped |
Tomato-Seafood Stew Preparation
* 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
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