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Revision as of 05:53, 6 December 2009
Description
Ingredients
- 1/2 lbs Shrimp, shelled
- 1 cup Onion, chopped
- 2 x garlic cloves, minced
- 1 tbsp 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, shredded
- 1 tsp thyme, dried, crushed
- 1/4 tsp pepper
- 4 x hot sauce, bottled, (dashes)
- 20 oz whole baby clams, drained, can
- 2 tbsp parsley, snipped
Directions
Fresh or frozen Shrimp per serving: 175 cal., 18g pro., 18g carbo., 4g fat, 78mg chol., : 240mg sodium, 749 potassium 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. Better homes and gardens