A quick, warming bowl built on a coconut broth, with sweet squash and shrimp poached in it just until tender. Lime and cilantro brighten the whole pot at the end. It uses no added cooking oil, so it holds a strict fast.
Shrimp and Butternut Squash in Coconut Milk Broth
Sweet butternut squash and shrimp simmered in a fragrant coconut broth, finished with lime and cilantro over basmati rice.
Servings 4
Ingredients
For the shrimp and squash
- 3/4 cup vegetable broth
- 1 1/2 tsp brown sugar
- 1 tsp salt
- 2 tsp tomato paste
- 1/4 tsp crushed red pepper
- 1/4 tsp freshly ground black pepper
- 1 can light coconut milk (14 ounce)
- 2 cups cubed peeled butternut squash (3/4 inch cubes)
- 1 cup julienne-cut red bell pepper (1 by 1/4 inch)
- 1 lb large shrimp, peeled, deveined, and halved lengthwise
- 2 cups hot cooked basmati rice
- 1/4 cup fresh lime juice
- 3 tbsp minced cilantro
Method
- Combine the vegetable broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper, and coconut milk in a large saucepan, stirring with a whisk.
- Stir in the butternut squash and bell pepper and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the squash is just tender.
- Stir in the shrimp and bring back to a boil. Cook for 1 minute, or until the shrimp are done, stirring occasionally.
- Stir in the hot cooked rice, lime juice, and cilantro, then serve.