Heat 3 tablespoons vegetable oil in 3-quart saucepan. Saute 1 minced onion and 3 minced celery ribs until tender. Add 3 minced garlic cloves, a 14 1/2 -ounce can of crushed tomatoes with juice and 1/2 cup tomato sauce.
Stir and bring to gentle boil. Add thin slices from 1 large lemon, stir and cook for about 2 minutes. Add 1 pound of shrimp, peeled and deveined, and salt, pepper and Tabasco to taste. Cook just until shrimp turns pink. Sprinkle with minced green onions and parsley.
Makes 4 servings.
Per serving: 253 calories; 22 g protein; 12 g fat; 2 g saturated fat; 18 g carbohydrate; 5 g fiber; 68 mg cholesterol; 535 mg sodium.
seafood
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