Wednesday, 3 December 2008

Coconut Shrimp & Rice

3 cups chicken broth 
1 cup water 
1 tsp salt 
1/2 tsp cayenne pepper 
3 shots of hot sauce
zest and juice of 2 limes (1/3 cup of juice) 
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 raisins 
2 cups rice 
1 lb. peeled and deveined jumbo cooking
    shrimp (thawed if frozen) 
2 oz. fresh snow peas cut into strips 

  • In a 5 qt crock pot, combine chicken broth, water, hot sauce, 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.