Coconut Thai Shrimp and Rice
K loves coconut, and he loves shrimp, which I find disgusting, but whatev. Since K kinda rocks at life, and, you know, this whole husband thing, I wanted to surprise him with a good meal, something he loves that I wouldn’t normally make. I made this, and it was a huge hit with him – he loved it. I made myself steak, which I thoroughly enjoyed, and left all of this shrimp dish to him.
Ingredients
2 10 3/4 oz cans chicken broth
1 cup water
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. salt
1/2 – 3/4 tsp. cayenne pepper
grated zest and juice of 2 limes
7 garlic cloves, minced
1 tsp. fresh minced ginger
1 medium onion, chopped
1 red bell pepper, diced
1 carrot, peeled and shredded
1/4 cup dried coconut flakes
1/2 cup golden raisins
2 cups white rice
1 lb. peeled and deveined, cooked jumbo shrimp, thawed if frozen
2 oz. fresh snow peas
coconut, for garnish
Instructions
1
In a slow-cooker, mix the broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic, and ginger.
2
Stir in the onions, bell pepper, carrot, coconut, raisins, and rice.
3
Cover and cook on low for 3 1/2 hours or until rice is tender.
4
Stir in the shrimp and snow peas.
5
Cover and cook an additional 30 minutes.
6
Serve garnished with coconut.
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