| 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.
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