1 small butternut squash, peeled and diced
1 can (14 oz. each) low-sodium vegetable broth
1 can (5.5 oz. each) light coconut milk
3 tbsp. tomato paste
2 in. piece of ginger, slivered
1 tsp. each: brown sugar, salt, pepper
1 1/2 lbs. small (50-60 count) shrimp, peeled, deveined
1 small red bell pepper, cored, seeded, thinly sliced
1/2 c. whipping cream
Juice of 2 limes
1 c. Thai basil or cilantro leaves, torn
Combine
squash, broth, coconut milk, tomato paste, ginger, sugar, salt and
pepper in a large saucepan over medium-high heat; cook 25 mins. Lower
heat to simmer; cook until sauce thickens and squash is tender, about 8
mins. Add shrimp, bell pepper, and cream. Raise heat to medium-high;
heat to a boil. Cook 2 mins. Stir in lime juice; turn off stove. Stir
in basil and serve. Makes 8 servings.
