Shrimp and Veggie Stew

Two kinds of hot peppers, squash, and okra are cooked with shrimp in this tomato-based, spicy concoction.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 191 Calories

Ingredients

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

Recipe Instructions

Step 1

In a large resealable plastic bag, toss the shrimp with the lime juice to coat. Set aside.

Step 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.

Step 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.

Step 4

Mix the shrimp into the skillet. Bring the mixture to a boil, and cook 5 minutes, until shrimp are opaque.