1/2 lb Shrimp; shelled 1 md Green pepper; chopped
1 c Onion; chopped 1 md Carrot; shredded
2 cl Garlic; minced 1 ts Dried thyme; crushed
1 tb Cooking oil 1/4 ts Pepper
16 oz Can tomatoes; diced 4 ds Hot sauce
8 oz Tomato sauce, sodium reduced 20 oz Can baby clams; drained
1 Potato; peeled, chopped 2 tb Parsley; snipped
1 Celery rib; chopped
* fresh or frozen shrimp
Thaw shrimp, if frozen; halve length-wise. In a large saucepan
cook onion and garlic in oil till tender. Stir in undrained
tomatoes, tomato 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 until shrimp
turns pink. Spoon into serving bowls.
Better Homes and Gardens
Per serving: 175 cal, 18 g Pro, 18 g Carbs, 4l g Fat, 78 mg Chol
