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  • Coconut Thai Shrimp And Rice

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    Coconut Thai Shrimp And Rice
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 can Chicken broth, 14-1/2 ounce. each
    • 1 c. Water
    • 1 tsp Grnd coriander
    • 1 tsp Grnd cumin
    • 1 tsp Salt
    • 1/2 tsp Cayenne, or possibly more Grated zest of 2 limes
    • 1/3 c. Lime juice
    • 7 x Cloves garlic, chopped
    • 1 Tbsp. Chopped fresh ginger
    • 1 med Onion, minced
    • 1 x Red bell pepper, diced
    • 1 x Peeled carrot, shredded
    • 1/4 c. Flaked coconut
    • 1/2 c. Golden brown raisins
    • 2 c. Converted white rice
    • 1 lb Cooked jumbo shrimp, peeled and deveined
    • 2 ounce Fresh snow peas, cut into thin strips Toasted coconut for garnish

    Directions

    1. 1. In a 4 or possibly 5 qt electric slow cooker, mix the chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic, and ginger.
    2. Stir in the onion, bell pepper, carrot, coconut, raisins, and rice.
    3. 2. Cover and cook on the low heat setting 3-1/2 hrs, or possibly till the rice is just tender.
    4. 3. Stir in the shrimp and snow peas. Cover and cook 30 min longer.
    5. Serve garnished with toasted coconut.
    6. Cookbook Ever by Natalie Haughton. Lynn's notes: Made this 4-8-98; used vegetable broth, 2 carrots and 1 c. of regular peas. I had to cook it for 5 hrs for the basmati rice to be tender. This was a very good dish and easy to combine.

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