Welsh Family Kitchen
THAI COCONUT SHRIMP AND RICE  
This first came from Southern Living Complete Quick and Easy Cookbook: 2009
Ingredients:
2 red bell peppers cut into strips
32 oz chicken broth
1.5 cups uncooked converted rice
1 T garlic-chili sauce
14oz coconut milk
10 (1/8" thick) slices, peeled fresh ginger
5 garlic cloves, minced
1.5 pounds peeled, medium-size shrimp
2 cups fresh sugar snap peas, trimmed
1/2 cup 1" sliced green onion tops
1/3 cup fresh lime juice
Procedures:
  1. ___Place first seven ingredients in a 5-quart slow-cooker; stir well. Cover and cook on low 4 hours.
  2. ___Increase to high. Add shrimp and remaining 3 ingredients; cover and cook 50 minutes or just until shrimp turn pink. Spoon into bowls
Notes:
2010-06-09: This got its first try with the three of us.

12/05/2014