Coconut Thai Shrimp And Rice (crock Pot)

Total Time: 29 mins Preparation Time: 25 mins Cook Time: 4 mins

Ingredients

• Servings: 6
• 2 (14 1/2 ounce) cans chicken broth
• 1 cup water
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2-3/4 teaspoon cayenne, to taste
• 2 limes, juice and zest of, grated (1/3 cup lime juice)
• 7 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1 medium onion, chopped
• 1 red bell pepper, diced
• 1 carrot, peeled and shredded
• 1/2 cup flaked coconut (to taste)
• 1/2 cup golden raisin
• 2 cups converted rice
• 1 lb peeled and deveined cooked jumbo shrimp, thawed if frozen
• 2 ounces snow peas, cut into thin strips
• toasted coconut, for garnish

Recipe

• 1 mix chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic and ginger in crock pot.
• 2 stir in onion, bell pepper, carrot, coconut, raisins and rice.
• 3 cover and cook on low setting 3 1/2 hours, or until rice is just tender.
• 4 stir in the shrimp and snow peas.
• 5 cover and cook another 30 minutes.
• 6 serve garnished with toasted coconut.