Shrimp and Butternut Squash in Coconut Milk Broth

From CL, Sept. 2002. Somehow not in the myrecipes database.

Yield: 4 servings ( Serving Size: 1 3/4 cups )
Community Recipe from

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

Preparation

  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. 294 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
September 2012

This recipe is a personal recipe added by 8stringfan and has not been tested or endorsed by MyRecipes.

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