This is a very yummy and quick and easy meal. I made it last nite and it took very little time to prepare. The hardest part is getting the shrimp cleaned. I had the husband cut up the squash since it's kind of hard to cut. I think this would be delicious with sweet potatoes also, instead of the squash. I might even try adding some curry powder to this to mirror a wonderful dish we have at our favorite Vietnamese restaurant.
Shrimp and Butternut Squash in Coconut Milk
Recipe By :Cooking Light Magazine, Sept 2002
Serving Size : 4 3/4 cup fat-free chicken broth
1 1/2 teaspoons brown sugar
1 teaspoon kosher salt
2 teaspoons tomato paste
1/4 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
14 ounces light coconut milk -- 14 oz light
2 cups butternut squash -- cubed, 3/4"
1 cup red bell pepper -- julienned
1 pound shrimp -- peeled and deveined
2 cups hot cooked rice
1/4 cup fresh lime juice
3 tablespoons minced fresh cilantro
Combine first 7 ingredients in a large saucepan, stirring with a wisk. Stir in squash and bell pepper; bring to a boil. Reduce heat and simmer 10 minutes or until squash is just tender.
Stir in shrimp; bring to boil. Cook 1 minute or until shrimp are done, stirring occasionally. Stir in rice, lime juice and cilantro.
Per Serving: 358 Calories; 8g Fat (18.8% calories from fat); 34g Protein; 44g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 769mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 4 Fat; 0 Other Carbohydrates.
NOTES : I didn't add the rice into the mixture - we put it over the rice in our bowls.
11:42:51 AM 
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