21 November, 2010

Coconut Shrimp & Rice | Slow-Cooker Quick Fixes

Lemon grass paste, made from pulverized lemon grass stalks, is key to the flavor of this recipe. It comes in a plastic tube and is found in the produce section (more info), or you can make your own using Martha Stewart's recipe. 

Southern Living Magazine editors suggest serving green tea and orange sorbet for dessert.

Coconut Shrimp & Rice ingredients
Makes 4 to 6 servings
2-1/2 cups chicken broth
2 cups uncooked converted rice
3 Tbsp fish sauce
1 Tbsp chopped fresh ginger
1 Tbsp lemon grass paste
1/2 tsp salt
2 garlic cloves, pressed
1 (13.5-oz) can coconut milk
1 medium size red bell pepper, sliced
1-1/2 LBS peeled cooked shrimp
1 cup diagonally sliced fresh snow peas

Lime wedges
Chopped fresh cilantro


Active Time: 11 minutes
Total Time:  3 hours 26 minutes
Combine first 9 ingredients (everything but shrimp and peas) and 1 cup water in 5-QT slow cooker.

Cover and cook on Low for 3 hours, or until liquid is absorbed and rice is tender.

Stir in shrimp and snow peas; cover and cook 15 more minutes. Garnish, if desired.

This Coconut Shrimp & Rice recipe is from Slow-Cooker Quick Fixes: Recipes for Everyday Cover 'n Cook Convenience (Oxmoor House, 2010). 

No comments:

Post a Comment