Shrimp And Butternut Squash In Coconut Milk Broth Recipes

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SHRIMP AND BUTTERNUT SQUASH IN COCONUT MILK BROTH



Shrimp and Butternut Squash in Coconut Milk Broth image

This recipe comes from an issue of Cooking Light. A co-worker came in several times and heated up this wonderful scented soup. He finally brought the recipe in and it is just so tasty. The lime juice gives it a little tang, the coconut milk and cilantro give it a light and fresh taste, and the shrimp and squash make it filling. Chicken or firm water-packed tofu can be used in place of the shrimp.

Provided by Kim127

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

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 pepper, 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

Steps:

  • 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.
  • Stir in squash and bell peppers.
  • Bring to a boil.
  • Reduce heat and simmer for about 10 minutes or until squash is tender.
  • Stir in shrimp.
  • Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.
  • Stir in rice, lime juice, and cilantro. Heat for 2 minutes.
  • Serve!

Nutrition Facts : Calories 246.9, Fat 1.9, SaturatedFat 0.3, Cholesterol 143.2, Sodium 1265.9, Carbohydrate 37.9, Fiber 2.7, Sugar 5.5, Protein 19.8

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