Tomato seafood stew

6

Ingredients

Quantity Ingredient
½ pounds Shrimp, Shelled
1 cup Onion, Chopped
2 xes Garlic Cloves, Minced
1 tablespoon Oil, Cooking
16 ounces Tomatoes, Cut Up, Canned
8 ounces Tomatoe Sauce, Low Sodium
Potato, Peeled, Chopped
Celery, Stalk, Chopped
1 medium Green Pepper, Chopped
1 medium Carrot, Shredded
1 teaspoon Thyme, Dried, Crushed
¼ teaspoon Pepper
4 dashes Hot Sauce
20 ounces Whole Baby Clams, Drained
2 tablespoons Parsley, Snipped

Directions

* fresh or frozen shrimp

~------------------------------------------------------------------------- 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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