2 (8 ounce) cans whole peeled tomatoes, chopped
1/4 cup sweet pickle relish
2 cans minced clams, drained
1/2 cup prepared horseradish
1 1/2 cups milk
1 (10.5 ounce) can prepared horseradish cream
1 tablespoon butter
1 pound fresh, boneless shrimp, peeled - peeled, and cut into 2 inch strips
In a large skillet, mix tomatoes, relish, clams, horseradish, milk, horseradish cream and butter. Cook over medium heat until tomatoes are dark green.
Remove shrimp from water and place in a medium bowl. Slice shrimp into 1/2 inch slices and serve with the tomatoes mixture.