Name: Caribbean Shrimp Bowl
Yield: 6 servings (serving size: 2/3 cup noodles, 2/3 cup shrimp, 1 2/3 cups broth mixture, 1 teaspooon chopped cilantro, 1 teaspoon sliced jalapeño,and 1 lime wedge)
Ingredients: Marinated shrimp:; ⅓ cup chopped fresh cilantro; 3 tablespoons honey; 1 tablespoon minced peeled fresh ginger; 2 teaspoons grated lemon rind; 2 teaspoons grated orange rind; 2 teaspoons curry powder; ¼ teaspoon ground red pepper; 1 ½ pounds medium shrimp, peeled and deveined; Cooking spray; Broth mixture:; 2 teaspoons vegetable oil; 2 cups vertically sliced onion; 4 garlic cloves, minced; 1 jalapeño pepper, seeded and minced; 2 cups (1-inch) cubed peeled butternut squash; 2 cups water; 2 teaspoons minced peeled fresh ginger; 1 teaspoon chopped fresh or 1/4 dried thyme; 3 (16-ounce) cans fat-free, less-sodium chicken broth; 4 cups torn kale (about 1 small bunch); Remaining ingredients:; 4 cups hot cooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti (about 8 ounces uncooked pasta); 2 tablespoons chopped fresh cilantro; 2 tablespoons sliced jalapeño pepper rings; 6 lime wedges

To prepare marinated shrimp, combine first 7 ingredients in a zip-top plastic bag. Add shrimp to bag; seal. Marinate in refrigerator 30 minutes, turning occasionally. Remove shrimp from bag. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add shrimp; cook 3 minutes or until done. Remove from pan; set aside.

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Caribbean Shrimp Bowl

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