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Shrimp and Butternut Squash in Coconut Milk Broth Recipe

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This recipe for Shrimp and Butternut Squash in Coconut Milk Broth is from Bookclub Favs, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup fat-free,less-sodium chicken broth
1 1/2 tsp. brown sugar
1 tsp. kosher salt
2 tsp. tomato paste
1/4 tsp. crushed red pepper
1/4 tsp freshly ground black pepper
1 (14 oz) can light coconut milk
2 cups (3/4 inch) cubed peeled butternut squash
1 cup (1 inch) red bell pepper strips
1 pound large shrimp, peeled, deveined, and halved
lengthwise ( Raw ; can used medium and not
half) Can replace with 1 pound water-packed
tofu, drained and cut into 1/2 inch cubes.
1 cup hot cooked basmati rice
1/4 cup fresh lime juice
3 tablespoons minced fresh cilantro
Directions:
Directions:
start cooking the rice first to save time.
Can be made with a pound of firm water-packed tofu, drained and cut into 1/2 inch cubes in place of shrimp.
1.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.
2. Stir in shrimp; bring to a boil. Cook 1 minute or until shrimp are done, stirring occasionally. Stir in the rice, lime juice and cilantro.
Number Of Servings:
Number Of Servings:
six
Preparation Time:
Preparation Time:
20 + minutes
Personal Notes:
Personal Notes:
Peeling and deveining takes time.

 

 

 

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