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THAI COCONUT SHRIMP AND RICE
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| This first came from Southern Living Complete Quick and Easy Cookbook: 2009 |
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| 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
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| Procedures: |
- ___Place first seven ingredients in a 5-quart 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
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| Notes: |
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2010-06-09: This got its first try with the three of us.
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