Tomato-Seafood Stew

Name: Tomato-Seafood Stew
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: shrimp; onions; garlic cloves; vegetable oil; tomatoes; tomato sauce; potatoes; celery; green bell peppers; carrots; thyme; black pepper; red hot pepper sauce; clams; parsley leaves

Submitted by burley bear

YIELD

6 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

POUND SHRIMP
shelled

CUP ONIONS
chopped

EACH GARLIC CLOVES
minced

TABLESPOON VEGETABLE OIL

OUNCES TOMATOES
canned, cut up

OUNCES TOMATO SAUCE
sodium-reduced

WHOLE POTATOES
peeled, chopped *

STALK CELERY
chopped *

MED GREEN BELL PEPPERS
chopped *

MEDIUM CARROTS
shredded

TEASPOON THYME
dried, crushed *

TEASPOON BLACK PEPPER

DASHES RED HOT PEPPER SAUCE
to taste *

OUNCES CLAMS
canned, drained

TABLESPOONS PARSLEY LEAVES
snipped

Directions

Thaw shrimp, if frozen; halve length-wise.

In a large saucepan cook onion and garlic in oil until 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 until vegetables are tender. Stir in shrimp, clams, and parsley. Bring to boiling; reduce heat. Cover and simmer 1 to 2 minutes more or until shrimp turns pink. Spoon into serving bowls.