SLOW COOKER SHRIMP AND RICE RECIPES

Name: Coconut Thai Shrimp and Rice (Crock Pot)
Prep time: 25 min
Cook time: 4 min
Total time: 29 min
Yield: 6-8 serving(s)
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

COCONUT THAI SHRIMP AND RICE (CROCK POT) RECIPE - FOOD.COM

Coconut Thai Shrimp and Rice (Crock Pot) Recipe - Food.com image

This is a slightly spicey, slightly sweet combination of flavors that is sure to suit the pickiest of eaters. Adjust the cayenne to suit your personal taste.

Total Time 29 minutes

Prep Time 25 minutes

Cook Time 4 minutes

Yield 6-8 serving(s)

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 300.4, FatContent 4.2, SaturatedFatContent 2.3, CholesterolContent 95.3, SodiumContent 1303.6, CarbohydrateContent 48.2, FiberContent 3.4, SugarContent 13, ProteinContent 17.6

EASY SLOW-COOKER JAMBALAYA RECIPE | MYRECIPES

Easy Slow-Cooker Jambalaya Recipe | MyRecipes image

Have dinner ready when you come home with this ultimate, slow-cooker Jambalaya. Featuring chicken, shrimp and smoked sausage, this classic Creole rice dish is perfect for the slow-cooker as all the flavors blend together over time in a marvelous way. As a simple one-pot meal, bring Jambalaya to your next potluck as a crowd-pleasing dish that doesn't skimp on flavor or presentation. Don’t be afraid of making too much because leftover Jambalaya still tastes great warmed up the next day with a splash of your favorite hot sauce.

Provided by MyRecipes

Total Time 5 hours 20 minutes

Prep Time 20 minutes

Cook Time 5 hours 0 minutes

Yield 8 Servings

Number Of Ingredients 14

Ingredients

2 pounds boneless, skinless chicken thighs
1 pound smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extralarge shrimp, peeled and deveined
1?¾ cups long-grain rice
Parsley, optional

Steps:

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

Nutrition Facts : Calories 457 calories, CarbohydrateContent 19 g, CholesterolContent 216 mg, FatContent 22 g, FiberContent 2 g, ProteinContent 43 g, SaturatedFatContent 7 g, SodiumContent 621 mg

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