Shrimp and Butternut Squash in Coconut Milk Broth Recipe

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Type: Shrimp and Butternut Squash in Coconut Milk Broth Free Cooking Recipe – Soups

You got to try this!

Ingredients / Directions

3/4 cup(s) 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 cup(s)s butternut squash
3/4-inch cubes
1 cup(s) red bell peppers
1 lb large shrimp
deveined and halved lengthwise
2 cup(s)s hot cooked basmati rice
1/4 cup(s) fresh lime juice
3 tablespoons minced fresh cilantro”

1. Combine chicken broth
brown sugar
tomato paste
crushed red pepper
black pepper and coconut milk in a large saucepan and stir with a whisk.
2. Stir in squash and bell peppers.
3. Bring to a boil.
4. Reduce heat and simmer for about 10 minutes or until squash is tender.
5. Stir in shrimp.
6. Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.
7. Stir in rice
lime juice
and cilantro. Heat for 2 minutes.
8. Serve!

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