Author Notes
Shrimp & Red Peppers With Butternut Squash Rice decorated with parsley. A savory dish filled with vegetables, bursting with a flavor that can be made in under 30 minutes! Paleo, gluten free, low calorie and packed with nutrition. —Megan Olson
Ingredients
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1 pound
shrimp, cleaned, tail removed & deveined
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3 cups
butternut squash or 1 large squash cubed
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2
red bell peppers, sliced & diced
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1 cup
white onion, finely diced
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1
15 oz can fire roasted diced tomatoes
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2 tablespoons
minced garlic
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2 tablespoons
extra virgin olive oil
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1/2 cup
low sodium chicken broth
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1/4 teaspoon
red pepper flakes
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1/2 teaspoon
chilli powder
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1/2 teaspoon
paprika
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2 tablespoons
parsley
Directions
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Place butternut squash cubes in a blender or food processor and pulse until it becomes a rice like consistency, do not over process.
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Place a large skillet over medium high heat and add olive oil, onion & red pepper flakes. Cook 2-3 minutes then add red bell pepper, garlic.
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Cook 5 minutes then add tomatoes, butternut squash rice, salt, pepper, chili powder & paprika and stir to combine the juices with all ingredients.
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After 5 minutes, add broth and the shrimp.
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Cook until the shrimp another 5 minutes until it turns translucent stirring occasionally to flip them.
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Once the shrimp has is cooked & butternut squash has reached a rice consistency remove from heat, add parsley & enjoy!
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