A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Slow Cooker Coconut Thai Shrimp And Rice
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- #52352
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 cans (10 ounce size) chicken broth
1 cup water
1 teaspoon coriander
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 limes (zest and juice only)
7 cloves minced garlic
1 tablespoon minced fresh ginger
1 medium onion, chopped
1 red bell pepper, chopped
1 carrot, peeled and shredded
1/4 cup flaked coconut
1/2 cup golden raisins
2 cups converted rice
1 pound peeled and deveined jumbo shrimp (thawed if frozen)
2 ounces fresh snow peas, cut into strips
toasted coconut for garnish (optional)
directions
In a 5 qt. crock pot, 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.
added by
68Lorilee
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 27, 2013
I really love this dish. So many flavors...