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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
3 teaspoons Thai chili sauce
14oz coconut milk
10 (1/8" thick) slices, peeled fresh ginger
2 teaspoons minced garlic, minced
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2 pounds peeled, 16-20/lb 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 slow-cooker; stir well. Cover and cook on low 4 hours.
- ___Increase to high. Add shrimp and remaining ingredients; cover and cook 50 minutes or just until shrimp turn pink. Spoon into bowls
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| Notes: |
2010-06-09: This got its first try with the three of us and was a disaster.
After 4 hours, the rice/coconut milk/etc. mixture was glue/paste.
Lyd sautéed the sugar snap peas, scallions and lime juice in a sauce pan and it was good!
The overall grade for this recipe is a low "D".
Therefore, it has been moved to the swill hole.
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