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