Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno | 1 pepper (14g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.