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Shrimp and Veggie Stew Recipe

Recipe by: DECAR48

"If you like easy to make, spicy one dish meals, this recipe is for you!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook25 m
  • Ready In45 m
  • 1In a large resealable plastic bag, toss the shrimp with the lime juice to coat. Set aside.
  • 2Remove the seeds from 2 of the jalapeno peppers and 4 of the banana peppers. In a food processor, chop all the jalapeno peppers, all the banana peppers, onion, and okra.
  • 3Spray a large, deep skillet with cooking spray. Place the pepper mixture in the skillet, and cook and stir 5 minutes over medium heat. Mix in the diced tomatoes and juice, tomato paste, and squash. Bring to a boil. Reduce heat to low, and simmer 10 minutes, until squash is tender. Season with thyme.
  • 4Mix the shrimp into the skillet. Bring the mixture to a boil, and cook 5 minutes, until shrimp are opaque.
Ingredients
  • 4 servings
  • 191 cals
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/4 cup lime juice
  • 4 fresh jalapeno peppers
  • 6 banana peppers
  • 1 medium onion, chopped
  • 2 cups chopped okra
  • cooking spray
  • 2 (14.5 ounce) cans diced tomatoes with juice
  • 1 tablespoon tomato paste
  • 1 cup sliced yellow squash
  • 1/4 teaspoon dried thyme
Nutrition

Amount per serving ( 5 total)

  • Calories:
    191
    10%
  • Fat:
    1.5
    2%
  • Carbs:
    20.4
    7%
  • Protein:
    23.4
    47%
  • Cholesterol:
    173
    58%

Based on a 2,000 calorie diet

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