Shrimp and Veggie Stew

Description

• Makes 2 to 4 servings.

Ingredients

• 1 pound uncooked medium shrimp, peeled and deveined
• ¼ cup lime juice
• 4 fresh jalapeno peppers
• 6 banana peppers
• 1 medium onion, chopped
• 2 cups chopped okra
• cooking spray
• 2 x 14.5 ounce cans dicedtomatoes with juice
• 1 tablespoon tomato paste
• 1 cup sliced yellow squash
• ¼ teaspoon dried thyme

Procedures

1. In a large resealable plastic bag, toss the shrimp with the lime juice to coat.
2. Set aside.
3. Remove the seeds from 2 of the jalapeno peppers and 4 of the banana peppers.
4. In a food processor, chop all the jalapeno peppers, all the banana peppers, onion, and okra.
5. Spray a large, deep skillet with cooking spray.
6. Place the pepper mixture in the skillet, and cook and stir 5 minutes over medium heat.
7. Mix in the diced tomatoes and juice, tomato paste, and squash.
8. Bring to a boil.
9. Reduce heat to low, and simmer 10 minutes, until squash is tender.
10. Season with thyme.
11. Mix the shrimp into the skillet.
12. Bring the mixture to a boil, and cook 5 minutes, until shrimp are opaque.

Nutritional information

Per serving:

• Calories 193 | Fat 1.6 g | Carbs 20.9 g | Sodium 564 mg | Fiber 7.3 g