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 calories
carbohydrate: 20.4 g
cholesterol: 172.9 mg
fat: 1.5 g
fiber: 7 g
protein: 23.4 g
saturatedFat: 0.3 g
servingSize: -
sodium: 564.5 mg
sugar: 10 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

If you like easy to make, spicy one dish meals, this recipe is for you!

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