Shrimp and Butternut Squash in Coconut Milk Broth

Step 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.

Step 2

Stir in squash and bell peppers.

Step 3

Bring to a boil.

Step 4

Reduce heat and simmer for about 10 minutes or until squash is tender.

Step 5

Stir in shrimp.

Step 6

Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.

Step 7

Stir in rice, lime juice, and cilantro. Heat for 2 minutes.

Step 8

Serve!