Cookin’ with Carolyn Thai Coconut Shrimp and Rice

Thai Coconut Shrimp and Rice
2 red bell peppers, cut into strips
1 (32 oz.) container chicken broth
1-1/2 cups uncooked converted rice,(like Uncle Ben)
1 Tbsp. garlic-chili sauce
1 (14 oz.) can coconut milk
10 (1/8 inch-thick) slices peeled fresh ginger
5 garlic cloves, minced
1-1/2 pounds peeled, medium-size fresh shrimp
2 cups fresh sugar snap peas, trimmed
1/2 cup (1-inch) sliced green onion tops
1/3 cup fresh lime juice
Place first 7 ingredients in a 5-qt. electric slow cooker; stir well. Cover and cook on LOW 4 hours. Increase to HIGH. Add shrimp and remaining 3 ingredients; cover and cook 50 minutes or just until shrimp turn pink. Spoon into bowls. Yield: 8 servings.

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