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Tomato-Seafood Stew

Recipes »  Soups, Stews and Chili  »  Stews

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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Servings          
Original recipe makes 6 Servings
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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Calories Per Serving: 41
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Tags

  1. Low-cal
  2. Soups
  3. Seafood
  4. Vegetables
  5. Celery
  6. Garlic
  7. Carrot
  8. Onion
  9. Parsley
  10. Potato
  11. Shrimp
  12. Tomato
  13. Seafood-Other

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