Shrimp And Butternut Squash In Coconut Milk Broth Recipe
Ingredients:
- 3/4 cup fat-free low-sodium chicken broth
- 1 1/2 teaspoons brown sugar
- 1 teaspoon salt
- 2 teaspoons tomato paste
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon fresh ground black pepper
- 1 (14 ounce) can light coconut milk
- 2 cups butternut squash, 3/4-inch cubes
- 1 cup red bell peppers, julienned
- 1 lb large shrimp, peeled, deveined and halved lengthwise
- 2 cups hot cooked basmati rice
- 1/4 cup fresh lime juice
- 3 tablespoons minced fresh cilantro
Directions:
- 1. Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk.
- 2. Stir in squash and bell peppers.
- 3. Bring to a boil.
- 4. Reduce heat and simmer for about 10 minutes or until squash is tender.
- 5. Stir in shrimp.
- 6. Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.
- 7. Stir in rice, lime juice, and cilantro. Heat for 2 minutes.
- 8. Serve!