All Recipes Best Recipe Soups, Stews and Chili Recipes Stews Seafood

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: : -

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.

4 servings

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