Shrimp and Butternut Squash in Coconut Milk Broth

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

3/4 cup(s) fat-free, less-sodium chicken broth

1.5 teaspoon(s) brown sugar

1 teaspoon(s) kosher salt

2 teaspoon(s) tomato paste

1/4 teaspoon(s) crushed red pepper

1/4 teaspoon(s) freshly ground black pepper

1 (14-oz) can light coconut milk

2 cup(s) butternut squash cubed and peeled (3/4-inch)

1 cup(s) julienne-cut red bell pepper (1 x 1/4-inch)

1 pound(s) large shrimp, peeled, deveined, and halved lengthwise

2 cup(s) hot cooked basmati rice

1/4 cup(s) fresh lemon juice

3 tablespoon(s) freshly minced cilantro

Directions:

1. Directions:
2. Combine first 7 ingredients in a large saucepan, stirring with a whisk. Stir in squash and bell pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until squash is just tender.
3. Stir in shrimp; bring to a boil. Cook 1 minute or until shrimp are done, stirring occasionally. Stir in rice, lime juice, and cilantro.
4. Servings/Serving Size: Yield: 4 servings (serving size: about 1 3/4 cups).
5. Nutrition Facts (per Serving):
6. calories; 41.8 g carbohydrates; 135 mg cholesterol; 6.1 g fat; 848 mg sodium; 18.5 g protein; 0 mg calcium; 4.6 mg iron; 3.9 g fiber

By RecipeOfHealth.com