Shrimp and Butternut Squash in Coconut Milk Broth
Shrimp and Butternut Squash in Coconut Milk Broth
Ingredients| 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 peppers, 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 |
|---|
Preparation
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!
Also see ...
Low Calorie
1. In a large saucepot, melt butter in olive oil and cook onions over medium-high until nicely softened. Add thyme. 2. Pour in port and allow to cook mostly off. 3. Add beef broth, salt and pepper to taste. Bring to a boil and simmer 5 - 10 minutes. 4. Pour into soup bow
1. In a large saucepot, melt butter in olive oil and cook onions over medium-high until nicely softened. Add thyme. 2. Pour in port and allow to cook mostly off. 3. Add beef broth, salt and pepper to taste. Bring to a boil and simmer 5 - 10 minutes. 4. Pour into soup bow
White Sauce for Pasta
1. Melt butter and margarine in saucepan over medium heat. 2. Add flour and stir. 3. Add milk and cream, stir. 4. Mix together broth and cornstarch add to saucepan. 5. Heat to boiling, stirring constantly. 6. Boil one minute. 7. Remove from heat.
1. Melt butter and margarine in saucepan over medium heat. 2. Add flour and stir. 3. Add milk and cream, stir. 4. Mix together broth and cornstarch add to saucepan. 5. Heat to boiling, stirring constantly. 6. Boil one minute. 7. Remove from heat.
Cheeseburger Chowder
1. In a skillet brown the ground beef, sausage, garlic and onion. Remove and drain. In a 3 quart dutch oven add the beef mixture, 2 teaspoons chili powder, 1/2 teaspoons cayenne, carrots, 3 cups chicken broth, canned tomatoes and both types of corn. Cover and bring to a boil, reduce heat
1. In a skillet brown the ground beef, sausage, garlic and onion. Remove and drain. In a 3 quart dutch oven add the beef mixture, 2 teaspoons chili powder, 1/2 teaspoons cayenne, carrots, 3 cups chicken broth, canned tomatoes and both types of corn. Cover and bring to a boil, reduce heat
Gouloush
1. In skillet brown hamburger till there is no pink. 2. Drain well. 3. Transfer hamburger to large pan. 4. Add corn, green beans, tomatoes. 5. Add salt and pepper to taste. 6. Bring to boil. 7. Reduce heat ands simmer for 20 minutes. 8. Serve with
1. In skillet brown hamburger till there is no pink. 2. Drain well. 3. Transfer hamburger to large pan. 4. Add corn, green beans, tomatoes. 5. Add salt and pepper to taste. 6. Bring to boil. 7. Reduce heat ands simmer for 20 minutes. 8. Serve with
Curried Cauliflower Soup With Red Pepper Puree
1. For the Curried Cauliflower Soup: 2. Preheat oven to 350 degrees. 3. Spray cauliflower florets and onion with Pam, season with salt and pepper and place in a roasting pan. Roast for 30 minutes, until well caramelized. Put into a large soup pot and add orange juice, stock, c
1. For the Curried Cauliflower Soup: 2. Preheat oven to 350 degrees. 3. Spray cauliflower florets and onion with Pam, season with salt and pepper and place in a roasting pan. Roast for 30 minutes, until well caramelized. Put into a large soup pot and add orange juice, stock, c
Semolina and Veggie Soup
1. Bring the water and chicken bouillons to a boil in a large stockpot. 2. Add leeks and carrot and cook for 10 minutes. 3. Sprinkle semolina while constantly stirring and cook for one minute. 4. Finally add butternut squash and cook on low heat for 30 minutes. 5.
1. Bring the water and chicken bouillons to a boil in a large stockpot. 2. Add leeks and carrot and cook for 10 minutes. 3. Sprinkle semolina while constantly stirring and cook for one minute. 4. Finally add butternut squash and cook on low heat for 30 minutes. 5.
Sweet Potato Soup to Comfort Your Soul
1. Place all veggies in a soup pot. 2. Cover with water, and then add about 2 more inches of water. 3. Cover and cook on medium to high heat until boiling. 4. Reduce heat to medium and cook until veggies are soft, but not necessarily mushy. 5. Add consomme mix or s
1. Place all veggies in a soup pot. 2. Cover with water, and then add about 2 more inches of water. 3. Cover and cook on medium to high heat until boiling. 4. Reduce heat to medium and cook until veggies are soft, but not necessarily mushy. 5. Add consomme mix or s
Apple and Raisin Soup
In 2-quart saucepan combine first 4 ingredients. Cover, simmer 15 minutes or till apples are tender. Stir in sugar and brandy. Cover; chill. Remove stick cinnamon before serving.
In 2-quart saucepan combine first 4 ingredients. Cover, simmer 15 minutes or till apples are tender. Stir in sugar and brandy. Cover; chill. Remove stick cinnamon before serving.
Asparagus Soup with Quail Eggs and Caviar
Add the water to a saucepan and season with salt. Bring the liquid to a boil. Add the asparagus and cook for 3 minutes. Remove and drain, reserving the water and asparagus. In a large saucepan, melt the butter. Add the onions and leeks. Season with salt and pepper. Saute until slightly wilted, a
Add the water to a saucepan and season with salt. Bring the liquid to a boil. Add the asparagus and cook for 3 minutes. Remove and drain, reserving the water and asparagus. In a large saucepan, melt the butter. Add the onions and leeks. Season with salt and pepper. Saute until slightly wilted, a
Avocado-Smoked Salmon Soup
Peel and pit the avocados and in a blender blend them with the lemon juice, the sour cream, 3 cups of the broth, and the Tabasco until the mixture is smooth, adding enough of the remaining 1/2 cup broth to thin the mixture to the desired consistency. Transfer the soup to a bowl, season it w
Peel and pit the avocados and in a blender blend them with the lemon juice, the sour cream, 3 cups of the broth, and the Tabasco until the mixture is smooth, adding enough of the remaining 1/2 cup broth to thin the mixture to the desired consistency. Transfer the soup to a bowl, season it w
Avocado Soup with Shrimp
Peel, pit, and cube avocados. Puree in blender or food processor. Add stock, buttermilk, lemon juice, peel, and garlic and process until smooth. Salt and pepper to taste. Cover and refrigerate until well chilled. Rinse and drain shrimp. Ladle soup into chilled bowls and garnish with sh
Peel, pit, and cube avocados. Puree in blender or food processor. Add stock, buttermilk, lemon juice, peel, and garlic and process until smooth. Salt and pepper to taste. Cover and refrigerate until well chilled. Rinse and drain shrimp. Ladle soup into chilled bowls and garnish with sh
|
|
|
|
Avocado-Tequila Soup in Watermelon
In a blender, combine avocado, cilantro, 3/4 cup chicken stock, serrano or jalape=F1o pepper. Add orange juice, tequila, salt, zest, and remaining chicken stock. Blend until smooth, in two batches if necessary. Strain through a sieve. Cut watermelon in half crosswise and hollow out, forming
In a blender, combine avocado, cilantro, 3/4 cup chicken stock, serrano or jalape=F1o pepper. Add orange juice, tequila, salt, zest, and remaining chicken stock. Blend until smooth, in two batches if necessary. Strain through a sieve. Cut watermelon in half crosswise and hollow out, forming
Bacon and Egg Chowder
In large saucepan, cook bacon over medium-high heat until crisp, crumble and set aside. Pour off all but 2 tbsp fat from pan, reduce heat to medium, add celery, potatoes, carrots, onion, mustard, Worcestershire sauce, marjoram, salt and pepper, cook for 5 minutes. Stir in flour, cook f
In large saucepan, cook bacon over medium-high heat until crisp, crumble and set aside. Pour off all but 2 tbsp fat from pan, reduce heat to medium, add celery, potatoes, carrots, onion, mustard, Worcestershire sauce, marjoram, salt and pepper, cook for 5 minutes. Stir in flour, cook f
Banana Soup
Peel and grate bananas. Mix with stock and pass through sieve. Add rum. Chop escallion and pepper finely, combine with grated coconut. Saute and add to first mixture. Serve piping hot with croutons
Peel and grate bananas. Mix with stock and pass through sieve. Add rum. Chop escallion and pepper finely, combine with grated coconut. Saute and add to first mixture. Serve piping hot with croutons
Bean and Bacon Soup
Cover the washed beans with 6-8 cups of water and bring to a boil. Reduce heat, cover and boil gently for 1 hour and then simmer while still covered. Stir about every 15 minutes for the ENTIRE time the beans are cooking. After the beans have been cooking for about 1 hour and 45 minutes chop
Cover the washed beans with 6-8 cups of water and bring to a boil. Reduce heat, cover and boil gently for 1 hour and then simmer while still covered. Stir about every 15 minutes for the ENTIRE time the beans are cooking. After the beans have been cooking for about 1 hour and 45 minutes chop
Beef-Cheesey Meatball Soup
Combine first 9 ingredients in crock pot. Form meatballs, add to pot. Cook on High 3 hours.
Combine first 9 ingredients in crock pot. Form meatballs, add to pot. Cook on High 3 hours.
TAG: shrimp, squash, minutes, coconut, broth, ,
Permalink--> In : Recipes - Soups