Thai Shrimp and Rice|
Coconut Thai Shrimp and Rice
2 cn Chicken broth; 14-1/2 oz.
1 c Water
1 ts Ground coriander
1 ts Ground cumin
1 ts Salt
1/2 ts Cayenne; or more
Grated zest of 2 limes
1/3 c Lime juice
7 Cloves garlic; minced
1 tb Minced fresh ginger
1 md Onion; chopped
1 Red bell pepper; diced
1 Peeled carrot; shredded
1/4 c Flaked coconut
1/2 c Golden raisins
2 c Converted white rice
1 lb Cooked jumbo shrimp; peeled
2 oz Fresh snow peas; cut into
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 3-1/2 hours, or until the rice is
3. Stir in the shrimp and snow peas. Cover and cook 30 minutes longer.
Serve garnished with toasted coconut.
Formatted by Lynn Thomas email@example.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
Posted to TNT Recipes Digest by LYNN_THOMAS
Apr 09, 1998