Shrimp and Veggie Stew

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  • Makes 2 to 4 servings.



  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