Caribbean Shrimp Bowl

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

1/3 cup chopped fresh cilantro

3 tablespoons honey

1 tablespoon minced peeled fresh ginger

2 teaspoons grated lemon rind

2 teaspoons grated orange rind

2 teaspoons curry powder

1/4 teaspoon ground red pepper

1 1/2 pounds medium shrimp, peeled and deveined

cooking spray

2 teaspoons vegetable oil

2 cups vertically sliced onion

4 garlic cloves, minced

1 jalapeño pepper, seeded and minced

2 cups (1-inch) cubed peeled butternut squash

2 cups water

2 teaspoons minced peeled fresh ginger

1 teaspoon chopped fresh or 1/4 teaspoon dried thyme

3 (16-ounce) cans fat-free, less-sodium chicken broth

4 cups torn kale (about 1 small bunch)

remaining ingredients

4 cups hot cooked udon noodles (thick, round fresh japanese wheat noodles) or spaghetti (about 8 ounces uncooked pasta)

2 tablespoons chopped fresh cilantro

2 tablespoons sliced jalapeño pepper rings

6 lime wedges

Directions:

1. To prepare marinated shrimp, combine first 7 ingredients in a zip-top plastic bag. Add shrimp to bag; seal. Marinate in refrigerator 30 minutes, turning occasionally. 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. 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 a boil; cover, reduce heat, and simmer 10 minutes or until squash is tender. Add kale; cook 5 minutes.
3. Place noodles into each of 6 large bowls. Top with marinated shrimp, broth mixture, 2 tablespoons cilantro, and sliced jalapeño. Serve with lime wedges.

By RecipeOfHealth.com