1 C. carrot juice
\n1\/2 C. chicken broth, canned or homemade
\n1\/2 tsp. ground ginger
\n1 tsp. minced jalape\u00f1o pepper
\n1\/4 tsp. salt
\n1\/8 tsp. ground cardamom
\n1\/8 tsp. cayenne pepper
\n1 1\/4 pounds large shrimp, shelled and deveined
\n1 large red bell pepper, cut into slivers
\n1 medium yellow summer squash, thinly sliced
\n1 1\/2 tsp. cornstarch blended with 1 T. water
\n1 T. fresh lime juice
\n3 T. chopped cilantro<\/p>\n
In large skillet over medium heat, combine carrot juice, chicken broth, ginger, jalape\u00f1o, salt, cardamom and cayenne. Bring to a boil, reduce to a simmer and cook 5 minutes. Add shrimp, bell pepper and squash, and simmer gently until shrimp and vegetables are cooked through, about 4 minutes. With slotted spoon, transfer shrimp and vegetables to 4 deep serving plates or shallow bowls. Keep cooking liquid at a simmer. Stir cornstarch mixture into simmering broth. Bring to a boil and cook until broth is slightly thickened and does not appear separated, about 1 minute. Stir in lime juice and cilantro. Pour hot carrot-ginger broth over shrimp and vegetables and serve.<\/p>\n
Yield: 4 servings
\nCalories: 130
\nFat: 1.8g
\nFiber: 1.8g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. carrot juice 1\/2 C. chicken broth, canned or homemade 1\/2 tsp. ground ginger 1 tsp. minced jalape\u00f1o pepper 1\/4 tsp. salt 1\/8 tsp. ground cardamom 1\/8 tsp. cayenne pepper 1 1\/4 pounds large shrimp, shelled and deveined 1 large red bell pepper, cut into slivers 1 medium yellow summer squash, thinly sliced 1 1\/2 tsp. cornstarch blended with 1 T. water 1 T. fresh lime juice 3 T. chopped cilantro In large skillet over medium heat, combine carrot…<\/p>\n