1 (17 ounce) package frozen chopped spinach, thawed and drained
1 cup chopped onion
1 (16 ounce) can tomato paste
1 (16 ounce) can whole kernel corn
2 (5 ounce) cans tomato paste with green chile peppers, drained
2 (4.5 ounce) cans mixed vegetables, drained
1 (6 ounce) can tomato paste with garlic powder
1 (12 ounce) can tomato paste with dried basil
1 cup nonfat vegetable oil
1 (16 ounce) can tomato paste
1 (5 ounce) can garlic powder
1 (3.5 ounce) can crushed pineapple with juice
1 (6 ounce) can tomato paste
1 cup canned tomato paste
1 cup dried shrimp, drained
2 bay leaves
2 teaspoons dried basil
1 (2 ounce) can tomato paste with lemon zest
Melt spinach in a large saucepan. Add onion, tomato paste, corn and tomato paste with garlic powder, mix well. Stir in chicken stock, corn syrup, basil, pineapple and juice by hand. Bring to a slow simmer.
When the spinach is cooked, stir in the tomato paste, garlic powder and tomato paste. Lay spoon in pan, and add the shrimp, bay leaves, basil and tomato paste with lemon zest. Serve immediately.