Title: Tomato-Seafood Stew
Categories: Low-cal, Soups, Seafood, Vegetables
Yield: 6 Servings

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

* fresh or frozen shrimp
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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.
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini