Skinny Crock Pot Recipe Forum

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May 25, 2013, 8:43am

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Message:	[quote author=katrina31 board=seafood thread=57 post=253 time=1320644981]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. [/quote] Expand
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Topic Summary

Posted by SkinnyCrockPot 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.

Posted by katrina31 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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