Crockpot Coconut Thai Shrimp And Rice
Crockpot crockpot coconut thai shrimp and rice
ThaiChickenAdvanced240 minBy Northstar
Ingredients
Servings
6
- 2 cans chicken broth, 10 oz.
- 1 cup water
- 1 tsp coriander
- 0.5 tsp cumin
- 1 tsp salt
- 0.5 tsp cayenne pepper
- zest and juice of 2 limes
- 7 clove minced garlic
- 1 TBLSP. minced fresh ginger
- 1 medium onion chopped
- 1 red bell pepper chopped
- 1 carrott peeled and shredded
- 0.3 cup flaked coconut
- 0.5 cup golden raisins
- 2 cup converted rice
- 1 lb peeled and deveined jumbo cooking shrimp, thawed if frozen
- 2 oz fresh snow peas cut into strips
- toasted coconut for garnish
- In a 5 qt cp, combine chicken broth, water, coriander, cumin, salt
- cayenne pepper, lime zest, lime juice, garlic and ginger. Stir in onion
- pepper, carrot, coconut, raisins and rice.
- 3 hours and if liquid is absorbed, but rice is not tender, add 1 more
- water. When rice is tender, stir in shrimp and snow peas. Cook 30
- minutes longer. Sprinkle with toasted coconut and serve.
Instructions
- 1
Cover and cook on low 3 1/2 hours, or until rice is tender. Check after
Tags
crockpotslow-cooker