Tomato-Seafood Stew

Recipe: Tomato-Seafood Stew

Ingredients

  • 1/2 lb Shrimp, shelled
  • 1 c Onion, chopped
  • 2 x Garlic cloves, minced
  • 1 T Oil, cooking
  • 16 oz Tomatoes, cut up, can
  • 8 oz Tomatoe sauce, sodium reduce
  • 1 x Potato, peeled, chopped
  • 1 x Celery, stalk, chopped
  • 1 x Green pepper, medium, choppe
  • 1 x Carrot, medium, shredded
  • 1 t Thyme, dried, crushed
  • 1/4 t Pepper
  • 4 x Hot sauce, bottled, (dashes)
  • 20 oz Whole baby clams,drained,can
  • 2 T Parsley, snipped
  • fresh or frozen shrimp

Instructions

  1. Thaw shrimp, if frozen; halve length-wise.
  2. In a large saucepan cook onion and garlic in oil till tender.
  3. Stir in undrained tomatoes, tomatoe sauce, potato, green pepper, celery, carrot, thyme, pepper, and hot pepper sauce.
  4. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or till vegetables are tender.
  5. Stir in shrimp, clams, and parsley. Bring to boiling; reduce heat.
  6. Cover and simmer 1 to 2 minutes more or till shrimp turns pink. Spoon into serving bowls.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)