Receta Coconut Thai Shrimp And Rice

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Raciónes: 6

Ingredientes

Cost per serving $1.98 view details

Direcciones

  1. 1. In a 4 or possibly 5 qt electric slow cooker, mix the chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic, and ginger.
  2. Stir in the onion, bell pepper, carrot, coconut, raisins, and rice.
  3. 2. Cover and cook on the low heat setting 3-1/2 hrs, or possibly till the rice is just tender.
  4. 3. Stir in the shrimp and snow peas. Cover and cook 30 min longer.
  5. Serve garnished with toasted coconut.
  6. Cookbook Ever by Natalie Haughton. Lynn's notes: Made this 4-8-98; used vegetable broth, 2 carrots and 1 c. of regular peas. I had to cook it for 5 hrs for the basmati rice to be tender. This was a very good dish and easy to combine.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 348g
Recipe makes 6 servings
Calories 169  
Calories from Fat 21 12%
Total Fat 2.4g 3%
Saturated Fat 0.87g 3%
Trans Fat 0.0g  
Cholesterol 115mg 38%
Sodium 746mg 31%
Potassium 517mg 15%
Total Carbs 19.26g 5%
Dietary Fiber 2.8g 9%
Sugars 10.36g 7%
Protein 18.43g 29%
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