Welcome to this edition of Cooking With Toni. I love Crockpot meals, you simply throw the ingredients in and let it cook. It couldn’t be simpler. Today I am sharing one of the recipes I love from Southern Living’s Quick & Easy Recipes.
Thai Coconut Shrimp and Rice (prep time: 17 minutes, cooking time 4 hours 50 minutes)
Ingredients:
- 2 red bell peppers, cut intostrips
- 1 (32 ounce) container chicken broth
- 1.5 cups uncooked converted rice
- 1 tbsp. garlic-chili sauce
- 1 (14 ounce) can coconut milk
- 10 (1/8 inch thick slices peeled, fresh ginger
- 5 garlic cloves, minced
- 1.5 pounds peeled, medium-size fresh shrimp (or 2 pounds if you buy in shell)
- 2 cups fresh sugar snap peas, trimmed
- 1/2 cup (1 inch) sliced green onions
- 1/3 cup fresh lime juice
Instructions:
- Place first seven ingredients in a 5-quart electric slow cooker; stir well. Cook on LOW for 4 hours.
- Increase to HIGH. Add shrimp and remaining 3 ingredients; cover and cook for about 50 minutes or just until shrimp turn pink. Spoon into bowls. Yields 8 servings.
This is definitely a YUMMO recipe and my kids just adore the shrimp, though the veggies are still a fight to get them to eat LOL. If you would like a recipe featured on Cooking With Toni please email it to Toni@JustStopScreaming.com with a link to your site (if you have one so I can link to it). I would love to feature any recipes out there with my readers. Have a great day and go get your cook on!
Toni Patton
Latest posts by Toni Patton (see all)
- Sunsets Are My Reminder… - May 27, 2024
- Pensacola Beach’s “Bands on the Beach” 2024 Schedule Announced - February 21, 2024
- When The Baby Goes to College: I’m Not Ready…But, oh, How Ready She Is - August 22, 2023
This sound so good! I will have to try it!
this sounds soooo delicious!!!!!