Fish and Shrimp in Tomato Cream Sauce
- 1 Tbsp olive oil
- ½ cup onion, finely chopped
- 3 minced garlic cloves
- 1 can no-salt added tomatoes
- 1 can no-salt-added tomato sauce
- 1 tsp dried oregano, or 1 Tbsp fresh oregano, minced
- 1 tsp dried basil, or 1 Tbsp fresh basil, minced
- ¼ cup red wine (don't use cooking wine)
- 1 cup skim milk
- ½ lb shrimp, peeled
- ½ lb tilapa or other white fish, cut into bite-sized chunks
- Cook onions and garlic in olive oil until soft.
- Add wine and cook until sauce is slightly thickened.
- Add tomato sauce and spices. Simmer 5 minutes. Add fish chunks and simmer 5 more minutes.
- Stir in milk and cook to desired thickness. (If it’s too thin, mix 1 Tbsp cornstarch in ¼ cup cold water. Then stir into the mixture.)
- Add shrimp and cook 3 minutes, or until just barely pink.
- Serve over pasta
Serving size: ½ cup. Sodium: 113 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/seafood/fish-shrimp-tomato-cream-sauce/
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