Shrimp and Veggie Stew recipe

4 servings

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.