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Recipe by: jilsey
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See below ingredients and instructions of the recipe
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
1 x Potato, peeled, chopped
1 x Celery, stalk, chopped
1 x Green pepper, medium, choppe
1 x 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.,
18 g Carbo., 4g fat, 78mg Chol.,
240 mg 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
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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