FBD

COCONUT THAI SHRIMP AND RICE

Crockpot coconut thai shrimp and rice

ThaiChickenAdvanced240 minBy Northstar

Ingredients

Servings
6
  • 2 (10 oz.) cans chicken broth
  • 1 cup water
  • 1 tsp coriander
  • 1/2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • zest and juice of 2 limes (1/3 cup of juice)
  • 7 cloves minced garlic
  • 1 TBLSP. minced fresh ginger
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 1 carrot peeled and shredded
  • 1/4 cup flaked coconut
  • 1/2 cup golden raisins
  • 2 cups converted rice
  • 1 lb peeled and deveined jumbo cooking shrimp (thawed if frozen)
  • 2 oz fresh snow peas cut into strips
  • toasted cocoanut for garnish (optional)

Instructions

  1. 1

    In a 5 qt cp, combine chicken broth, water, coriander, cumin, salt, cayenne pepper, lime zest, lime juice, garlic and ginger.

  2. 2

    Stir in onion, pepper, carrot, coconut, raisins and rice.

  3. 3

    Cover and cook on low 3 1/2 hours, or until rice is tender. Check after 3 hours and if liquid is absorbed, but rice is not tender, add 1 more cup water.

  4. 4

    When rice is tender, stir in shrimp and snow peas.

  5. 5

    Cook 30 minutes longer.

  6. 6

    Sprinkle with toasted coconut and serve.

Tags

crockpotthaislow-cooker