Jo's Cookbook
Caribbean Shrimp Bowl
Shrimp
1/3 cup chopped cilantro
3 Tbl honey
1 Tbl minced fresh ginger
3 tsp grated lemon rind
2 tsp curry powder
1/3 tsp ground red pepper
1 1/2 lbs medium shrimp
cooking spray
Broth
2 tsp vegetable oil
2 cups vertically sliced onion
4 garlic cloves, minced
1 jalapeno pepper, minced & seeded
2 cups cubed butternut squash
2 cups water
2 tsp minced ginger
1 tsp chopped fresh thyme
3 cans fat-free chicken broth
4 cups torn kale
Other
4 cups cooked udon noodles or spaghetti
2 Tbl chopped cilantro
2 Tbl sliced jalapeno
6 lime wedges
Peel and devein shrimp. In a zip-lock bag, combine the first seven ingredients. Marinate in refrigerator for thirty minutes, turning occasionally. Remove shrimp from bag. Place in sauce pan coated with cooking spray. Cook three minutes, or until done. Remove from pan and set aside.
For broth, heat oil in pan and add onion, garlic and minced jalapeno. Cook four minutes. Ad squash, water, ginger, thyme, and broth. Bring to boil. Cover and reduce heat. Simmer ten minutes or until squash is tender. Add kale, cook 5 minutes.
When broth is simmering, cook udon or spaghetti. When ready, place noodles into six large bowls. Top with marinated shrimp. Add broth mixture. To each bowl, add remaining cilantro and jalapeno. Add lime wedges.
If you aren't eating all ingredients, keep shrimp, broth, and noodles separated. Rinse noodles with hot water before using.
Jo's Comments: Ray and I REALLY liked this recipe! The key is to marinate the shrimp before preparing all the other ingredients since it has to chill for a little while... Despite the long list of ingredients, it is an excellent recipe--if you have a little while to spend cooking.