Coconut Thai Shrimp And Rice Recipe
Not only a gourmet, but anyone can judge how appetizing and flavorful Coconut Thai Shrimp And Rice is. It is a Thai delicacy, served as Side Dish. Shrimp is the primary ingredient in Coconut Thai Shrimp And Rice. If you love this Coconut Thai Shrimp And Rice recipe, do share it with your friends.
Ingredients
2 (14 1/2-ounce) cans chicken broth
1 cup water
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 to 3/4 teaspoon cayenne
Grated zest and juice of 2 limes
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
1/4 cup flaked coconut
1/2 cup golden raisins
2 cups converted white rice
1 pound peeled and deveined cooked jumbo shrimp, thawed if frozen
2 ounces fresh snow peas, cut into thin strips
Toasted coconut, for garnish
Directions
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 3 1/2 hours, or until the rice is just tender.
3. Stir in the shrimp and snow peas. Cover and cook 30 minutes longer.
2. Cover and cook on the low heat setting 3 1/2 hours, or until the rice is just tender.
3. Stir in the shrimp and snow peas. Cover and cook 30 minutes longer.
