Recipe by Bev I Am
This is a slightly spicey, slightly sweet combination of flavors that is sure to suit the pickiest of eaters. Adjust the cayenne to suit your personal taste.
Top Review by DDW
Wonderful dish Bev!!! The unusual mix of flavors was just great! The only thing I did different than the recipe was to only put 1/4tsp cayenne pepper because I knew my kids couldn't handle anymore. I cooked my shrimp in boiling water for 3 minutes and then threw them in the crockpot with the snow peas - I only let them cook for another 15-20 minutes because I didn't want the shrimp to be overcooked. I would definitely call this more of an adult dish - my 8 year olds ate it but didn't care for it much so I'll probably entertain adults with it next time so others can enjoy it as much as we did! (It makes quite a bit.) Thanks for sharing this keeper.
- 2 (14 1/2 ounce) cans chicken broth
- 1 cup water
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1⁄2-3⁄4 teaspoon cayenne, to taste
- 2 limes, juice and zest of, grated (1/3 cup lime juice)
- 7 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 1 carrot, peeled and shredded
- 1⁄2 cup flaked coconut (to taste)
- 1⁄2 cup golden raisin
- 2 cups converted white rice
- 1 lb peeled and deveined cooked jumbo shrimp, thawed if frozen
- 2 ounces snow peas, cut into thin strips
- toasted coconut, for garnish
Directions See How It's Made
- Mix chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic and ginger in crock pot.
- Stir in onion, bell pepper, carrot, coconut, raisins and rice.
- Cover and cook on low setting 3 1/2 hours, or until rice is just tender.
- Stir in the shrimp and snow peas.
- Cover and cook another 30 minutes.
- Serve garnished with toasted coconut.