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Coconut Thai Shrimp And Rice

Yield: 6 Servings

Ingredients and directions for this recipe

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

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.
Serve garnished with toasted coconut.

See also:
Previous recipe Coconut Tempura Shrimp
Next recipe Coconut Thumbprints

Or try one of these recipes:
Ham And Beet Salad
Shallot Broth