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| Coconut Thai Shrimp And Rice Recipe |
Category: Crockpot / Shrimp
Rating:
N/A
Servings: 6
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Ingredients
2 can chicken broth; 14-1/2 oz. each
1 cup water
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon cayenne; or more
1 grated zest of 2 limes
1/3 cup lime juice
7 cloves garlic; minced
1 tablespoon minced fresh ginger
1 medium onion; chopped
1 red bell pepper; diced
1 peeled carrot; shredded
1/4 cup flaked coconut
1/2 cup golden raisins
2 cup converted white rice
1 lb cooked jumbo shrimp; peeled and deveined
2 oz fresh snow peas; cut into thin strips
1 toasted coconut for garnish
Cooking Directions:
1. In a 4 or 5 quart electric slow cooker, mix the chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic, and ginger. Stir in the onion, bell pepper, carrot, coconut, raisins, and rice.
2. Cover and cook on the low heat setting 3-1/2 hours, or until the rice is just tender.
3. Stir in the shrimp and snow peas. Cover and cook 30 minutes longer. Serve garnished with toasted coconut.
Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: The Best Slow Cooker Cookbook Ever by Natalie Haughton. Lynn's notes: Made this 4-8-98; used vegetable broth, 2 carrots and 1 cup of regular peas. I had to cook it for 5 hours for the basmati rice to be tender. This was a very good dish and easy to put together.
Recipe by: The Best Slow Cooker Cookbook Ever
crockpot,rice,shrimp
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