Shrimp & Veggie Stew (OMG Good)!

Shrimp and Veggie Stew (Serves 4) Two kinds of hot peppers, squash, and okra are cooked with shrimp in this tomato-based, spicy concoction. 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. (From either Prevention or Cooking Light Magazine) Servings Per Recipe: 4 Amount Per Serving Calories: 193 Total Fat: 1.6g Cholesterol: 173mg Sodium: 564mg Total Carbs: 20.9g Dietary Fiber: 7.3g Protein: 23.4g