Shrimp & Butternut Squash in Tomato-Coconut Broth

I got this recipe from my friend Patty a while ago. I believe it originally came from Cooking Light magazine, but over time I have added a few things and done some of the steps a bit differently.

This dish is very satisfying and has become somewhat of a staple in the Fall and Winter. It has a little bit of a Thai flair due to the coconut milk and lime. This can be an easy meal to put together after work and goes well a Pale Ale, a Riesling, hot tea or even milk.

I also like it because it’s very easy to change around depending on what you have on hand. No shrimp? Use more veggies or cubed tofu instead or make it with chicken. You can even serve it over noodles instead of rice. Endless possibilities, I tell you!

Shrimp & Butternut Squash in Tomato-Coconut Broth

3/4 cup fat-free, less sodium chicken broth
1.5 tsp of brown sugar
1 tsp kosher salt
2 tsp tomato paste
1/4 tsp red pepper flakes
1/4 tsp ground pepper
1 clove of garlic, minced
1 (14 oz can) light coconut milk

1 tbsp peanut oil
1 small bag of cubed and peeled butternut squash or 1 small butternut squash, peeled and cubed
1 small onion, sliced thinly
1 red bell pepper, julienned
1 lb large shrimp, peeled and deveined and sliced in half, lengthwise
2 cups hot, cooked Basmati rice
1/4 cup fresh like juice
3 Tbsp minced cilantro

Garnish:
Extra cilantro, chopped nuts (pistachios or peanuts work well), lime wedges

I usually mix the chicken stock through the coconut milk together in a large bowl in the morning and let it sit in the fridge while I am at work. I also added about a 1/2 tsp lemongrass paste for fun the last time I made this — I’m not sure I could pick out the flavor in the finished dish, but it probably added a little more interest to the broth. I’ve also been known to add another clove of garlic to the mix.

Heat coconut broth mixture, bringing to a simmer. Sautee the onion, squash and bell pepper in the peanut oil. As vegetables start to brown lightly (4-5 minutes), add them to the broth and continue to simmer for about ten minutes. Add the shrimp and cook for one more minute, until shrimp are pink and cooked through. Stir in the lime juice and cilantro and serve over rice. Garnish with extra cilantro sprigs, chopped nuts and lime wedges as desired. It can also be made spicier with more pepper flakes or actual thai peppers if you have any on hand.