Shrimp and Veggie Stew Recipe

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Shrimp and Veggie Stew
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Ingredients:

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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 424.55 Kcal (1778 kJ)
Calories from fat 193.91 Kcal
% Daily Value*
Total Fat 21.55g 33%
Cholesterol 65.76mg 22%
Sodium 1325.1mg 55%
Potassium 707.59mg 15%
Total Carbs 48.28g 16%
Sugars 7.12g 28%
Dietary Fiber 6g 24%
Protein 12.76g 26%
Vitamin C 97.7mg 163%
Iron 1.8mg 10%
Calcium 103mg 10%
Amount Per 100 g
Calories 115.87 Kcal (485 kJ)
Calories from fat 52.93 Kcal
% Daily Value*
Total Fat 5.88g 33%
Cholesterol 17.95mg 22%
Sodium 361.67mg 55%
Potassium 193.13mg 15%
Total Carbs 13.18g 16%
Sugars 1.94g 28%
Dietary Fiber 1.64g 24%
Protein 3.48g 26%
Vitamin C 26.7mg 163%
Iron 0.5mg 10%
Calcium 28.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.5
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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