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Coconut Thai Shrimp And Rice

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  Canned chicken broth 29 Ounce (2 Cans, 14 1/2 Ounce Each)
  Water 1 Cup (16 tbs)
  Ground coriander 1 Teaspoon
  Ground cumin 1 Teaspoon
  Salt 1 Teaspoon
  Cayenne 3⁄4 Teaspoon
  Grated lime zest 2 Tablespoon (Of 2 Limes)
  Lime juice 6 Tablespoon (Of 2 Limes)
  Lime juice 1⁄3 Cup (5.33 tbs)
  Garlic 7 Clove (35 gm), minced
  Minced ginger 1 Tablespoon
  Onion 1 Medium, chopped
  Red bell pepper 1 , diced
  Carrot 1 , peeled and shredded
  Flaked coconut 1⁄4 Cup (4 tbs)
  Golden raisins 1⁄2 Cup (8 tbs)
  Converted white rice 2 Cup (32 tbs)
  Peeled and deveined cooked jumbo shrimp 1 Pound (Thawed If Frozen)
  Fresh snow peas 2 Ounce, cut into thin strips
  Toasted coconut 1 Tablespoon (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 just tender.
3. Stir in the shrimp and snow peas. Cover and cook 30 minutes longer.

Recipe Summary

Side Dish
Slow Cooked

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