Tomato-Seafood Stew
Yield
6 servingsPrep
30 minCook
30 minReady
60 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
shrimp
shelled |
|
| 1 | cup |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
vegetable oil
|
|
| 16 | ounces |
tomatoes
canned, cut up |
|
| 8 | ounces |
tomato sauce
sodium-reduced |
|
| 1 | whole |
potatoes
peeled, chopped |
*
|
| 1 | stalk |
celery
chopped |
*
|
| 1 | med |
green bell peppers
chopped |
*
|
| 1 | medium |
carrots
shredded |
|
| 1 | teaspoon |
thyme
dried, crushed |
*
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | dashes |
red hot pepper sauce
to taste |
*
|
| 20 | ounces |
clams
canned, drained |
|
| 2 | tablespoons |
parsley leaves
snipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
shrimp
shelled |
|
| 237 | ml |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 15 | ml |
vegetable oil
|
|
| 462.4 | ml/g |
tomatoes
canned, cut up |
|
| 231.2 | ml/g |
tomato sauce
sodium-reduced |
|
| 1 | whole |
potatoes
peeled, chopped |
*
|
| 1 | stalk |
celery
chopped |
*
|
| 1 | med |
green bell peppers
chopped |
*
|
| 1 | medium |
carrots
shredded |
|
| 5 | ml |
thyme
dried, crushed |
*
|
| 1.3 | ml |
black pepper
|
|
| 4 | dashes |
red hot pepper sauce
to taste |
*
|
| 578 | ml/g |
clams
canned, drained |
|
| 3E+1 | ml |
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.
