---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Tomato-Seafood Stew
 Categories: Low-cal, Soups/stews, Fish/sea, Vegetables
      Yield: 6 servings
 
    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

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