Caribbean Shrimp Bowl
Barbara Raths
ingredients
Marinated Shrimp- 1/3 c chopped cilantro
- 3 tbs honey
- 1 tbs minced peeled fresh ginger
- 2 tsp. grated lemon rind
- 2 tsp. grated orange rind
- 2 tsp curry powder
- 1/4 tsp ground red pepper
- 1 1/2 lbs. medium shrimp, peeled and deveined
- Cooking spray
- 2 tsp vegetable oil
- 2 c vertically sliced onion
- 4 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 2 c (1 inch) cubed peeled butternut squash
- 2 c water
- 2 tsp minced peeled fresh ginger
- 1 tsp chopped fresh or 1/4 tsp dried thyme
- 3 (16 oz) cans fat free, less sodium chicken broth
- 4 cups torn kale (about 1 small bunch)
- 4 c hot cooked udon noodles (thick, round fresh Japanese noodles) or spaghetti (about 8 oz. uncooked pasta
- 2 tbs. chopped fresh cilantro
- 2 tbs sliced jalapeño pepper rings
- 6 lime wedges
directions
- 1
1. To prepare marinated shrimp, combine first 7 ingredients in a zip-lock plastic bag. Add shrimp to bag; seal. marinate in refrigerator 30 minutes, turning occaisionally. Remove shrimp from bag. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add shrimp; cook 3 minutes or until done. Remove from pan; set aside.
- 2
2. To prepare broth mixture, heat oil in pan over medium high heat. Add onion, garlic, and minced jalapeño; sauté 4 minutes. Add squash and next 4 ingredients (squash through broth).Bring to boil; cover, reduce heat, and simmer 10 minutes or until squash is tender. Add kale; cook 5 minutes.
- 3
3. Place noodles into each of 6 large bowls. Top with marinated shrimp, broth mixture, 2 tbs cilantro, and sliced jalapeño. Serve with lime wedges.
Source: Barbara Raths
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