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Shrimp and Veggie Stew

Shrimp and Veggie Stew

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
DECAR48

DECAR48

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 565 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. In a large resealable plastic bag, toss the shrimp with the lime juice to coat. Set aside.
  2. 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.
  3. 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.
  4. Mix the shrimp into the skillet. Bring the mixture to a boil, and cook 5 minutes, until shrimp are opaque.
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Reviews

georgiefear
17

georgiefear

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'm sure it would be great. Awesome!

DECAR48
13

DECAR48

9/5/2007

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

Guelph
10

Guelph

8/10/2009

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.

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