Crockpot Thai Shrimp and Rice
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
With flavorful spices, snow peas, coconut, jumbo shrimp, and more, this tasty dish is not your average crockpot meal.
28 ounces chicken broth
1 cup water
1 tsp ground coriander
1 tsp cumin
1 tsp salt
3/4 tsp cayenne
2 limes, juice and zest
7 garlic cloves, minced
1 onion, chopped
3 Bellafina peppers (red, yellow, or orange), diced
1 carrot, shredded
1/4 cup flaked coconut
1/4 cup golden raisins
2 cups converted white rice (there is an uncle bens original white rice- converted rice)
1 lb peeled deveined cooked jumbo shrimp, thawed if frozen
1/2 cup snow peas, cut into thin strips
toasted coconut for garnish
In a slow cooker, mix everything except snow peas, shrimp and toasted coconut. Stir once to combine.
Cover and cook on low for 3 and a half hours or until rice is just tender.
Stir in shrimp and snow peas. Cover and cook 30 minutes on low. Serve topped with toasted coconut.
Adapted from musingssahm.com