Crock Coconut Shrimp

By Tonya_Speed

NUTRITION per serving: 540 Calories; 5g Fat; 31g Protein; 94g Carbohydrate; 4g Dietary Fiber; 148mg Cholesterol; 476mg Sodium. Exchanges: 5 Grain (Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 1/2 Fat. Points:
10

Ingredients

• 2 (14.5-oz.) cans low sodium chicken broth
• 1 cup water
• 1 teaspoon coriander
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2/3 teaspoon cayenne pepper
• 2 limes, zested and juiced
• 6 cloves garlic, pressed
• 3/4 cup chopped onion
• 3/4 cup chopped green bell pepper, seeded and
• deribbed
• 3/4 cup shredded carrot
• 1/4 cup flaked coconut
• 1/2 cup raisins
• 3 cups brown rice
• 1 pound cooked shrimp, peeled and de-veined
• 6 ounces snow peas

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In slow cooker combine first 15 ingredients (broth through rice). Cover and cook on Low for 4 to 5 hours, or until rice is tender. Thirty minutes before you are ready to serve, add shrimp and snow peas to slow cooker. Raise heat setting to High, cover and cook for another 30 minutes.

SERVING SUGGESTION: Steamed green beans.