Caribbean Shrimp Bowl

Caribbean Shrimp Bowl
Photo by Becky Luigart-Stayner

Ingredients

  • Broth mixture:
  • 1 tablespoon minced peeled fresh ginger
  • Cooking spray
  • 2 cups vertically sliced onion
  • 4 cups torn kale (about 1 small bunch)
  • 2 teaspoons curry powder
  • 4 garlic cloves, minced
  • + 19 more ingredients
    • Remaining ingredients:
    • 3 tablespoons honey
    • 2 tablespoons chopped fresh cilantro
    • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
    • 2 teaspoons minced peeled fresh ginger
    • 2 teaspoons grated orange rind
    • 2 cups (1-inch) cubed peeled butternut squash
    • ¼ teaspoon ground red pepper
    • 2 tablespoons sliced jalapeño pepper rings
    • Marinated shrimp:
    • 1/3 cup chopped fresh cilantro
    • 2 cups water
    • 2 teaspoons vegetable oil
    • 4 cups hot cooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti (about 8 ounces uncooked pasta)
    • 3 (16-ounce) cans fat-free, less-sodium chicken broth
    • 1 jalapeño pepper, seeded and minced
    • 1 ½ pounds medium shrimp, peeled and deveined
    • 2 teaspoons grated lemon rind
    • 6 lime wedges

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 min...

View full recipe at My Recipes

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