Shrimp and Butternut Squash in Coconut Milk Broth

Here's a recipe for what I made for dinner last night. It originally comes from The Best of Cooking Light: Superfast Weeknight Dinners, from October 2005 and is quick to make. Though it can be reheated, it doesn't freeze well, as the texture of the shrimp change to mush. You can find coconut milk in any well-stocked grocery store, though the light can be a bit harder to find. If you can't find it there, you'll definitely find it in specialty Asian grocery stores.
Shrimp and Butternut Squash in Coconut Milk Broth

3/4 C fat-free, less-sodium chicken broth
1 1/2 tsp. brown sugar
1 tsp. salt
2 tsp. tomato paste
1/4 tsp. crushed red pepper flakes
1/4 tsp. freshly ground black pepper
1 (14 oz.) can light coconut milk
2 C (3/4-inch) cubed peeled butternut squash
1 C (1-inch) red bell pepper strips
1 pound large shrimp, peeled and deveined
2 C hot cooked brown basmati rice
1/4 C fresh lime juice
3 tbsp. minced fresh cilantro



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.

Makes 4 servings.

Note that you can use a pound of firm water-packed tofu, drained and cut into 1/2-inch cubes in place of the shrimp, if you wish.