| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Low-cal, Soups, Seafood, Vegetables | 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 |
| Potato, peeled, chopped | ||
| Celery, stalk, chopped | ||
| Green pepper, medium, choppe | ||
| Carrot, medium, 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 |
| 240mg Sodium, 749 Potassium Thaw shrimp, if frozen; halve |
INSTRUCTIONS
* fresh or frozen shrimp ~------------------------------------------------------ ~------------------ PER SERVING: 175 cal., 18g Pro., 18g Carbo., 4g fat, 78mg Chol., 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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