Coconut thai shrimp and rice

Yield: 6 Servings

Measure Ingredient
2 cans Chicken broth; 14-1/2 oz. each
1 cup Water
1 teaspoon Ground coriander
1 teaspoon Ground cumin
1 teaspoon Salt
½ teaspoon Cayenne; or more
Grated zest of 2 limes
⅓ 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
¼ cup Flaked coconut
½ cup Golden raisins
2 cups Converted white rice
1 pounds Cooked jumbo shrimp; peeled and deveined
2 ounces Fresh snow peas; cut into thin strips
Toasted coconut for garnish

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 3-½ 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@.... 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 Posted to TNT Recipes Digest by LYNN_THOMAS <LYNN_THOMAS@...> on Apr 09, 1998

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