Title: Coconut thai shrimp and rice
 Categories: Crockpot, Rice, Shrimp
      Yield: 6 Servings
 
      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.
  
  Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: The Best Slow
  Cooker Cookbook Ever by Natalie Haughton. Lynn's notes: Made this
  4-8-98; used vegetable broth, 2 carrots and 1 cup of regular peas. I
  had to cook it for 5 hours for the basmati rice to be tender. This
  was a very good dish and easy to put together.