Skinny Crock Pot Recipe Forum - Coconut Thai Shrimp & Rice

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May 24, 2013, 3:43am

Skinny Crock Pot Recipe Forum :: Recipes :: Seafood Recipes :: Coconut Thai Shrimp & Rice

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Topic: Coconut Thai Shrimp & Rice (Read 3,053 times)

SkinnyCrockPot
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Coconut Thai Shrimp & Rice
« Thread Started on Oct 20, 2011, 2:57am »

Coconut Thai Shrimp & Rice

Originally posted by Penny Fisher Burnworth

2 (10 oz.) cans chicken broth
1 cup water
1 tsp. coriander
1/2 tsp. cumin
1 tsp salt
1/2 tsp cayenne pepper
zest and juice of 2 limes (1/3 cup of juice)
7 cloves minced garlic
1 TBLSP. minced fresh ginger
1 medium onion chopped
1 red bell pepper chopped
1 carrott peeled and shredded
1/4 cup flaked coconut
1/2 cup golden raisins
2 cups converted rice
1 lb. peeled and deveined jumbo cooking shrimp (thawed if frozen)
2 oz. fresh snow peas cut into strips
toasted cocoanut for garnish (optional)

In a 5 qt cp, combine chicken broth, water, coriander, cumin, salt, cayenne pepper, lime zest, lime juice, garlic and ginger. Stir in onion, pepper, carrot, coconut, raisins and rice.

Cover and cook on low 3 1/2 hours, or until rice is tender. Check after 3 hours and if liquid is absorbed, but rice is not tender, add 1 more cup water.

When rice is tender, stir in shrimp and snow peas. Cook 30 minutes longer. Sprinkle with toasted coconut and serve.

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katrina31
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Re: Coconut Thai Shrimp & Rice
« Reply #1 on Nov 7, 2011, 12:49am »

Made this earlier this week. I made some changes--replace one can of the chicken broth with a can of light coconut milk. Increased cumin. Wasn't sure what converted rice was so I just used brown rice. Added some honey to appeal to the kiddos. Didn't add the fresh snow pea strips, but I served it over a snap pea stir fry. It was very yummy.

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