Shrimp and Veggie Stew

Shrimp and Veggie Stew
  • 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


  1. In a large resealable plastic bag, toss the shrimp with the lime juice to coat. Set aside.
  2. 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.
  3. 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.
  4. Mix the shrimp into the skillet. Bring the mixture to a boil, and cook 5 minutes, until shrimp are opaque.

04/02/2018
Shrimp and Veggie Stew, recipe PT15M PT1H 5 455 calories

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