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Monday, January 21, 2013

First crack at the crock! (Or...here's a recipe for Thai Coconut Shrimp with Rice)

As has been previously documented here, I have a fondness for the crock pot.  I am embracing it now and have taken it from an addiction to an attempt to spread the gospel. Why fight it any longer? (I was talking to YOU there, not me.  I'm a convert.)

After saying good bye and thank you to 2012 as well as hello to 2013 while in Europe without my beloved crock for an entire month (please don't cry for me, I drowned my sorrows in British chocolate...for a month), I returned to work ready to resume our weekly crock pot lunches.  On the menu this week was Thai Coconut Shrimp with Rice with a side of Cadbury's Dairy Milk Caramel eggs, the British version of course.  I originally found a recipe from SparkRecipes but made a few alterations based on timing and portions and personal taste.  What I love best about this recipe is that it requires minimal prep, allows for improv based on what you might already have on hand and the big bonus is that you do not have to cook the rice separately.

Here is the recipe I used this time around for Thai Coconut Shrimp with Rice.

What you need:
- A crock pot of course! This recipe will make 8 healthy portions. (Do I need to mention that an electrical outlet to plug the crock into is key to the success of this recipe? Well I just did.)

- One can of coconut milk  - A 400 mL or 13.5 oz can will do.  If you can find the light version, even better.  It doesn't affect the taste and is healthier for you.
- Two cups of vegetable or chicken broth. Use what is on hand or easiest to get from a can.  If you add too much, it will still be delicious.
- 2.5 cups of uncooked parboiled rice
- 3 tablespoons of chili garlic sauce or more if you want it spicier.
- Garlic - Use three cloves or 4 tablespoons of diced garlic
- Lime juice - half a cup
- One pound of peeled shrimp, any size

When it comes to vegetables, use whatever you want and like.  I used two large green peppers for this recipe and about three cups of bean sprouts.

What to do next:
Go ahead and put everything into your crock pot except for the shrimp. Turn your crock pot on.  (This is a very important step that I forget all the time.) Cook everything on high for 3 hours or on low for 4-6 hours.  When you have an hour of cooking time left to go, give everything a stir and add the shrimp.

 This is what your crock pot will look like before your start cooking.

And voila!  Everything is cooked and the rice is nice and fluffy! 

Try this dish with shrimp crackers for some added crunch. Enjoy!

3 comments:

Claire Kiefer said...

Okay. I'm totally gonna make this with fake chicken instead of shrimp! Looks so delish and easy, which is a big bonus. :)

Tima said...

Going to try this next week. Thanks

sheba said...

cannot wait to make this!

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