-
-
My review
Shrimp and Veggie Stew
DECAR48
"If you like easy to make, spicy one dish meals, this recipe is for you!"
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 191 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 191 calories; 1.5 g fat; 20.4 g carbohydrates; 23.4 g protein; 173 mg cholesterol; 565 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 79 Ratings
-
-
-
-
-
Most helpful positive review
4/22/2006
Delicious! I used only the jalapeno peppers, no banana peppers. I added 1 green bell pepper, dash garlic powder, and 10 oz frozen peas (had them hanging around) and omitted the squash, though I'...
Most helpful critical review
9/19/2012
Wow... I reduced the peppers by one each and added water and vegetable stock and it was still very very spicy. And I LOVE spicy.
Most helpful
Most positive
Least positive
Newest
4/22/2006
Delicious! I used only the jalapeno peppers, no banana peppers. I added 1 green bell pepper, dash garlic powder, and 10 oz frozen peas (had them hanging around) and omitted the squash, though I'...
6/25/2004
Made this recipe yesterday, but without the squash and added a bunch of cauliflower and broccoli flowerettes. Even more nutritous than the original!
8/9/2009
Fantastic. Filling and low-cal at the same time. Just spicy enough with a rich hearty background of veggies. Just be careful with the shrimp. It takes way less than five minutes. Turn the heat o...
10/15/2010
great way to use up some of my summer okra. the only thing that might have made this better is a little spicy sausage to compliment the shrimp. I served this over quinoa to incorporate a whole g...
9/19/2012
Wow... I reduced the peppers by one each and added water and vegetable stock and it was still very very spicy. And I LOVE spicy.
12/14/2011
I made this today according to the recipe and me and my husband were not impressed. He said it had no flavor, although I wouldn't go that far, I definately was not pleased enough to ever try mak...
12/15/2014
This was pretty good and I liked that there were lots of vegetables. I added 1/4 tsp celery and 1/4 tsp garlic salt since some said this lacked seasoning.