Ingredients
- 1 medium-size butternut squash, peeled, seeded, and cubed
- 1 pound shrimps, peeled and deveined
- 1 cup spinach
- 1 cup kale
- 1 yellow onion, chopped
- 1 red bell pepper sliced
- 1 can coconut milk
- 2 cloves of garlic, minced
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon 21 seasoning salute
- 1 teaspoon thyme
- 1 teaspoon dried basil
- 1/2 teaspoon cumin
- salt and pepper to taste
Instructions
- Heat a pan with oil, add the onion, stir, cook until translucent. Add the garlic, stir to mix well. Add all seasonings, bell pepper, and butternut squash, stir to mix. Add the coconut milk and chicken broth, stir, cover, simmer for 10 minutes or until the squash is tender.
- Remove the cover, add the shrimps, kale, and spinach, stir, cook until the shrimps are pink. Serve immediately.