Shrimp and Veggie Stew recipe
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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 (14.5 ounce) cans diced tomatoes with juice 1 tablespoon tomato paste 1 cup sliced yellow squash ¼ teaspoon dried thyme
Nutrition Info
- 191 caloriescarbohydrate: 20.4 gcholesterol: 172.9 mgfat: 1.5 gfiber: 7 gprotein: 23.4 gsaturatedFat: 0.3 gservingSize: -sodium: 564.5 mgsugar: 10 gtransFat: : -unsaturatedFat: : -
Directions Shrimp and Veggie Stew
Directions
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In a large resealable plastic bag, toss the shrimp with the lime juice to coat. Set aside.
Remove 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.
Spray 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.
Mix the shrimp into the skillet. Bring the mixture to a boil, and cook 5 minutes, until shrimp are opaque.