Shrimp and Butternut Squash in Coconut Milk Broth

Name: Shrimp and Butternut Squash in Coconut Milk Broth
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 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

Shrimp and Butternut Squash in Coconut Milk Broth was pinched from <a href="http://www.geniuskitchen.com/recipe/shrimp-and-butternut-squash-in-coconut-milk-broth-155604" target="_blank" rel="noopener">www.geniuskitchen.com.</a>

"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...."

INGREDIENTS

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3/4 cup fat-free low-sodium chicken broth

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1 1/2 teaspoons brown sugar

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1 teaspoon salt

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2 teaspoons tomato paste

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1/4 teaspoon crushed red pepper flakes

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1/4 teaspoon fresh ground black pepper

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1 (14 ounce) can light coconut milk

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2 cups butternut squash, 3/4-inch cubes

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1 cup red bell pepper, julienned

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1 lb large shrimp, peeled, deveined and halved lengthwise

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2 cups hot cooked basmati rice

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1/4 cup fresh lime juice

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3 tablespoons minced fresh cilantro

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