Coconut Thai Shrimp and Rice (Crock Pot) |
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Prep Time: 25 Minutes Cook Time: 4 Minutes |
Ready In: 29 Minutes Servings: 8 |
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This is a slightly spicey, slightly sweet combination of flavors that is sure to suit the pickiest of eaters. Adjust the cayenne to suit your personal taste. Ingredients:
2 (14 1/2 ounce) cans chicken broth |
1 cup water |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon salt |
1/2-3/4 teaspoon cayenne, to taste |
2 limes, juice and zest of, grated (1/3 cup lime juice) |
7 garlic cloves, minced |
1 tablespoon minced fresh ginger |
1 medium onion, chopped |
1 red bell pepper, diced |
1 carrot, peeled and shredded |
1/2 cup flaked coconut (to taste) |
1/2 cup golden raisin |
2 cups converted white rice |
1 lb peeled and deveined cooked jumbo shrimp, thawed if frozen |
2 ounces snow peas, cut into thin strips |
toasted coconut, for garnish |
Directions:
1. Mix chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic and ginger in crock pot.
2. Stir in onion, bell pepper, carrot, coconut, raisins and rice.
3. Cover and cook on low setting 3 1/2 hours, or until rice is just tender.
4. Stir in the shrimp and snow peas.
5. Cover and cook another 30 minutes.
6. Serve garnished with toasted coconut.
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