READY IN 45 mins

Shrimp and Veggie Stew

Read Reviews (6)

"If you like easy to make, spicy one dish meals, this recipe is for you!" — DECAR48

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 25 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 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'm sure it would be great. Awesome!

—georgiefear

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Most Helpful Critical Review

Sep 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.

—MTCHYG

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8 Ratings

Sep 05, 2007

Made this recipe yesterday, but without the squash and added a bunch of cauliflower and broccoli flowerettes. Even more nutritous than the original!

—DECAR48

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Aug 10, 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 off like a half minute before they look done and they'll continue to cook as the dish cools, coming out tender instead of rubbery.

—Guelph

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Oct 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 grain. Very hearty.

—rlburns1222

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Dec 15, 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 making this again.

—meganp

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Nutrition

Calories
191 kcal
10%

Carbohydrates
20.4 g
7%

Cholesterol
173 mg
58%

Fat
1.5 g
2%

Fiber
7 g
28%

Protein
23.4 g
47%

Sodium
565 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shrimp and Veggie Stew

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 191
Calories from Fat: 14

% Daily Value *
Total Fat 1.5g 2 %
Saturated Fat 0.3g 2 %
Cholesterol 173mg 58 %
Sodium 565mg 23 %
** Potassium 945mg 26 %
Total Carbohydrates 20.4g 7 %
Dietary Fiber 7g 28 %
Protein 23.4g 47 %
Sugars 10g
Vitamin A 51 %
Vitamin C 172 %
Calcium 21 %
Iron 85 %
** Thiamin 24 %
** Niacin 67 %
** Vitamin B6 40 %
** Magnesium 30 %
** Folate 50 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.