COCONUT THAI SHRIMP AND RICE (CROCK POT)

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Coconut Thai Shrimp and Rice (Crock Pot) image

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.

Provided by Bev I Am

Categories     Coconut

Time 29m

Yield 6-8 serving(s)

Number Of Ingredients 18

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

Steps:

  • Mix chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic and ginger in crock pot.
  • Stir in onion, bell pepper, carrot, coconut, raisins and rice.
  • Cover and cook on low setting 3 1/2 hours, or until rice is just tender.
  • Stir in the shrimp and snow peas.
  • Cover and cook another 30 minutes.
  • Serve garnished with toasted coconut.

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