Shrimp and Veggie Stew

Shrimp and Veggie Stew 1 pound uncooked medium shrimp, peeled and deveined 1/4 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 1/4 teaspoon dried thyme 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. Makes 2 to 4 servings. Calories 193, Fat 1.6 g, Carbs 20.9 g, Sodium 564 mg, Fiber 7.3 g.

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