Shrimp And Butternut Squash In Coconut Milk Broth

• 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

1. Combine chicken broth, brown sugar, salt, 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!

chicken broth, brown sugar, salt, tomato paste, red pepper, fresh ground black pepper, light coconut milk, butternut squash, red bell pepper, shrimp, basmati rice, lime juice, fresh cilantro

Taken from www.food.com/recipe/shrimp-and-butternut-squash-in-coconut-milk-broth-155604 (may not work)