Ingredients for 6 servings:
1. 2 (14 1/2 ounce) cans chicken broth
2. 1 cup water
3. 1 teaspoon ground coriander
4. 1 teaspoon ground cumin
5. 1 teaspoon salt
6. 1/2-3/4 teaspoon cayenne, to taste
7. 2 limes, juice and zest of, grated (1/3 cup lime juice)
8. 7 garlic cloves, minced
9. 1 tablespoon minced fresh ginger
10. 1 medium onion, chopped
11. 1 red bell pepper, diced
12. 1 carrot, peeled and shredded
13. 1/2 cup flaked coconut (to taste)
14. 1/2 cup golden raisin
15. 2 cups converted white rice
16. 1 lb peeled and deveined cooked jumbo shrimp, thawed if frozen
17. 2 ounces snow peas, cut into thin strips
18. toasted coconut, for garnish

Directions:
1. Mix chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic and ginger in crock pot.
2. Stir in onion, bell pepper, carrot, coconut, raisins and rice.
3. Cover and cook on low setting 3 1/2 hours, or until rice is just tender.
4. Stir in the shrimp and snow peas.
5. Cover and cook another 30 minutes.
6. Serve garnished with toasted coconut.

Enjoy your meal!