Coconut Thai Shrimp And Rice (Crock Pot) - cooking recipe

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 - 3/4 teaspoon cayenne, to taste
2 limes, juice and zest of, grated (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
1/2 cup flaked coconut (to taste)
1/2 cup golden raisin
2 cups converted white rice
1 lb peeled and deveined cooked jumbo shrimp, thawed if frozen
2 ounces snow peas, cut into thin strips
toasted coconut, for garnish

Preparation

Mix chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic and ginger in crock pot.
Stir in onion, bell pepper, carrot, coconut, raisins and rice.
Cover and cook on low setting 3 1/2 hours, or until rice is just tender.
Stir in the shrimp and snow peas.
Cover and cook another 30 minutes.
Serve garnished with toasted coconut.