---------- 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 x	Green pepper, medium,
       1 c  Onion, chopped                      1 x  Carrot, medium, shredded
       2 x  Garlic cloves, minced               1 ts Thyme, dried, crushed
       1 tb Oil, cooking                      1/4 ts Pepper
 	  16 oz Tomatoes, cut up, can		    4 x  Hot sauce, bottled,
 	    8 oz Tomatoe sauce, sodium reduce	    20 oz Whole baby
       1 x  Potato, peeled, chopped             2 tb Parsley, snipped
       1 x  Celery, stalk, chopped         
   * fresh or frozen shrimp
   PER SERVING:  175 cal., 18g Pro., 18g Carbo., 4g fat, 78mg Chol.,
   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.