Fish and Shrimp in Tomato Cream Sauce
Serves: 8.
 
Ingredients
  • 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
Instructions
  1. Cook onions and garlic in olive oil until soft.
  2. Add wine and cook until sauce is slightly thickened.
  3. Add tomato sauce and spices. Simmer 5 minutes. Add fish chunks and simmer 5 more minutes.
  4. 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.)
  5. Add shrimp and cook 3 minutes, or until just barely pink.
  6. Serve over pasta
Nutrition Information
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/