Tomato-Seafood Stew Recipe

Tomato-Seafood Stew Recipe

Ingredients:

1 c of shrimp (fresh or frozen); thawed if frozen, shelled, deveined and halved lengthwise
1 c of chopped onion
2 cloves of garlic; chopped finely
1 Tbsp of cooking oil
2 c of tomatoes (canned); cut up
1 c of tomato sauce (low sodium)
Potato; peels off and chopped
Celery (stalk); chopped
Bell pepper (green, medium); chopped
Carrot (medium); shredded
1/4 tsp of pepper
1 tsp of thyme (dried, crushed)
1/4 tsp of hot sauce (Tabasco)
2-1/2 c of baby clams (whole, canned); drained
2 Tbsps of snipped parsley

Instructions:

Cook garlic and onion in heated oil inside a saucepan until tender.

Add tomatoes along with its juices, tomato sauce, bell pepper, potato, celery, thyme, carrot, hot sauce, and black pepper; stir them well. Let it boil.

Once boiling, reduce the heat and cover. Let it simmer for 20-25 mins or until vegetables become tender. Add parsley, shrimp, and clams; stir them well. Let it boil.

Once boiling, reduce the heat and cover. Let it simmer for 1-2 mins or until shrimp becomes pink. Ladle onto bowls. Serve at once.

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