Recipe - Coconut Thai Shrimp And Rice

2 cn Chicken broth; 14One half oz.
each
1 cup Water
1 teaspoon Ground coriander
1 teaspoon Ground cumin
1 teaspoon Salt
One half teaspoon Cayenne; or more
Grated zest of 2 limes
1/3 cup Lime juice
7 Cloves garlic; minced
1 tablespoon Minced fresh ginger
1 md Onion; chopped
1 Red bell pepper; minced
1 Peeled carrot; shredded
One fourth cup Flaked coconut
One half cup Golden raisins
2 cup Converted white rice
1 pound Cooked jumbo shrimp; peeled
and deveined
2 ounce Fresh snow peas; cut into
thin strips
Toasted coconut 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 3One half hours, or until the rice is
just tender.

3. Stir in the shrimp and snow peas. Cover and cook 30 minutes longer.
Serve garnished with toasted coconut.

Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: The Best Slow Cooker
Cookbook Ever by Natalie Haughton. Lynn's notes: Made this 4898; used
vegetable broth, 2 carrots and 1 cup of regular peas. I had to cook it for
5 hours for the basmati rice to be tender. This was a very good dish and
easy to put together.

Recipe by: The Best Slow Cooker Cookbook Ever

Posted to TNT Recipes Digest by LYNN_THOMAS LYNN_THOMAS@prodigy.net on
Apr 09, 1998