Shrimp and Veggie Stew

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Makes 2 to 4 servings.

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 x 14.5 ounce cans diced tomatoes with juice
 * 1 tablespoon tomato paste
 * 1 cup sliced yellow squash
 * ¼ teaspoon dried thyme

Directions

 * 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