Thai Shrimp and Rice Recipe

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Raisins and coconut milk add a lovely hint of sweetness to this Thai dish, and freshly grated lime peel and minced gingerroot give it a wonderful aroma and flavor. The meal-in-one features enough shrimp and snow peas to add a fun flair to weeknight menus.—Paula Marchesi, Lenhartsville, Pennsylvania

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Thai Shrimp and Rice Recipe

Prep: 30 min. Cook: 3-1/4 hours

Yield: 8 Servings

30 195 225

Ingredients

2 cans (14-1/2 ounces each) chicken broth
2 cups uncooked converted rice
1 large carrot, shredded
1 medium onion, chopped
1/2 cup each chopped green and sweet red pepper
1/2 cup water
1/2 cup coconut milk
1/3 cup lime juice
1/4 cup flaked coconut
1/4 cup each raisins and golden raisins
8 garlic cloves, minced
1 tablespoon grated lime peel
1 tablespoon minced fresh gingerroot
1 teaspoon salt
1 teaspoon each ground coriander and cumin
1/2 teaspoon cayenne pepper
1 pound cooked medium shrimp, peeled and deveined
1/2 cup fresh snow peas, cut into thin strips

Directions

In a 5-qt. slow cooker, combine the broth, rice, vegetables, water, coconut milk, lime juice, coconut, raisins, garlic, lime peel and seasonings. Cover and cook on low for 3 hours or until rice is tender.
Stir in shrimp and peas. Cover and cook 15-20 minutes longer or until heated through. Yield: 8 servings.

Nutritional Facts 1-1/4 cups equals 336 calories, 6 g fat (4 g saturated fat), 88 mg cholesterol, 845 mg sodium, 54 g carbohydrate, 3 g fiber, 17 g protein.

Originally published as Thai Shrimp and Rice in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p58