Shrimp and Veggie Stew

Ingredients

• 1 pound uncooked medium shrimp, peeled and deveined
•  ¼ cup lime juice
• 4 fresh jalapeno peppers
• 6 banana peppers
• 1 medium onion, chopped
• 2 cups chopped okra
• cooking spray
• 2 x 14.5 ounce cans diced tomatoes with juice
• 1 tablespoon tomato paste
• 1 cup sliced yellow squash
• ¼ teaspoon dried thyme

Directions

•     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.