Side Pannel
Coconut Thai Shrimp and Rice
Coconut Thai Shrimp and Rice
- Recipe Submitted by ADMIN on 09/26/2007
Category: Rice, Crockpot, Shellfish
Ingredients List
- 2 cn Chicken broth; 14-1/2 oz.
- -each
- 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
- -and deveined
- 2 oz Fresh snow peas; cut into
- -thin strips
- Toasted coconut for garnish
Directions
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
just tender.
3. Stir in the shrimp and snow peas. Cover and cook 30 minutes longer.
Serve garnished with toasted coconut.
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
just tender.
3. Stir in the shrimp and snow peas. Cover and cook 30 minutes longer.
Serve garnished with toasted coconut.
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