Coconut Thai Shrimp and Rice
| Yield: | 6 Servings |
| Categories: | Shrimp, Slow Cooker, Rice |
| 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 |
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