Shrimp and Butternut Squash in Coconut Milk Broth

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