Shrimp and Tomato Chowder

4-6 (1-1/2-cup servings).

5 cloves garlic 1 medium onion, chopped (½ cup) 1 Tbsp. olive oil 1 teaspoon. dried basil 2 14.5 oz. cans diced tomatoes with basil, garlic, and oregano, undrained 8 oz. medium peeled cooked shrimp ½ cup whipping cream ¼ cup water ¼ cup dry white wine optional - 2 stalks celery, chopped (1 cup) juice of one large lemon Ground Black Pepper Slivered fresh basil Focaccia wedges and/or rice

Calories245, Total fat (g)15, Saturated fat (g)8, Monounsaturated fat (g)6, Polyunsaturated fat (g)1, Cholesterol (mg)152, Sodium (mg)1056, Carbohydrate (g)14, Total Sugar (g)10, fiber (g)2, Protein (g)15, Vitamin A (DV%)0, Vitamin C (DV%)40, Calcium (DV%)12, Iron (DV%)14, Percent Daily Values are based on a 2,000 calorie diet

1. In a large saucepan cook onion with dried basil, then garlic (and optional celery) in hot oil just until tender. Stir in tomatoes - heat through. Add shrimp, whipping cream, lemon juice, wine and water. Cook over medium heat just until hot. Season to taste with pepper (Suggest a lot!). 2. Ladle into bowls; top with fresh basil. Serve with focaccia wedges or over rice.