| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 x ca. 450 g | Shrimp, shelled |
| 2 | cloves garlic minced |
| 16 x ca. 30 g | Tomatoes, cut up, can |
| 1 | Potato, peeled, chopped |
| 1 | Green pepper, medium, choppe |
| 1 Teelöffel | Thyme, dried, crushed |
| 4 | Hot sauce, bottled, (dashes) |
| 2 Teelöffel | parsley snipped |
| 1 Tasse | Onion chopped |
| 1 Teelöffel | Oil, cooking |
| 8 x ca. 30 g | Tomatoe sauce, sodium reduce |
| 1 | Celery stalk chopped |
| 1 | Carrot, medium, shredded |
| 1/4 Teelöffel | pepper |
| 20 x ca. 30 g | Whole baby clams, drained, can |
|
* fresh or frozen shrimp 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. Better Homes And Gardens
|
|
Anmerkungen zum Rezept:
keine |
