Day 310: Coconut Thai Shrimp and Rice

2 (14 1/2 oz) cans of chicken broth

1 cup water
1 tsp ground coriander
1 tsp ground cumin
1 tsp salt
1/2 to 3/4 tsp cayenne pepper
Grated zest and juice of 2 limes ( about 1/3 cup lime juice)
7 garlic cloves, minced
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 lb peeled and de-veined cooked jumbo shrimp, thawed if frozen
2 ounces fresh snow peas, cut into thin strips
Toasted coconut, for garnish

In a 4 or 5-quart slow cooker, mix the broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic and ginger. Stir in the onion, bell pepper, carrot, coconut, raisins, and rice. Cover and cook on LOW for 3 1/2 hours or until rice is tender. Stir in the shrimp and snow peas. Cover and cook 30 minutes longer. Serve garnished with toasted coconut. Makes 6-8 servings.

Review:

I had extremely high hopes for this recipe. It had the makings of everything I truly love. I was let down. I was at my mom’s house using her old, round slow cooker. Some of the rice turned out mushy and some of the rice turned out completely uncooked. I’m not sure why this happened. I’m blaming it on the slow cooker. The flavor was still excellent and the shrimp was great. Besides the rice, it would have been great. I’ll try it again for sure in my slow cooker and see what happens. I’d give it 4 stars with the rice evenly cooked.