Coconut Thai Shrimp and Rice (Recipe)

This slightly spicy, slightly sweet complex combination of Asian flavors will please the pickiest eaters.  Adjust the heat by adding more or less cayenne, depending on your taste.

Ingredients

2 (14 1/2 ounce) cans chicken broth

1 cup water

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon salt

1/2 to 3/4 teaspoon cayenne

Grated zest and juice of 2 limes (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

1/4 cup flaked coconut

1/2 cup golden raisins

2 cups converted white rice

1 pound peeled and deveined cooked jumbo shrimp, thawed if frozen

2 ounces fresh snow peas, cut into thin strips

Toasted coconut, for garnish

Steps

1.  In a 4 to 5 quart electric slow cooker, mix the chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic, and ginger,  Stir in the onion, bell pepper, carrot, coconut, raisins, and rice.

2.  Cover and cook on the low heat setting 3 1/2 hours, or until the rice is just tender.

3.  Stir in the shrimp and snow peas.  Cover and cook 30 minutes longer.  Serve garnished with toasted coconut.