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Middle Eastern Stew - Coconut Curry Shrimp - Crock Pot (Slow Cooker)

Coconut Curry Shrimp - Crock Pot (Slow Cooker)Coconut Curry Shrimp with Brown Rice - Crock Pot (Slow Cooker)


Calories 208 (23% from fat)
Fat 5.3 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 172 mg.
Sodium 254 mg.
Carb. 15 gram
Fiber 3 gram
Sugar 6.5 gram
Sugar Alcohol 0 gram
Protein 25 gram

WITH Brown Rice

Calories 335 (18% from fat)
Fat 7.3 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 172 mg.
Sodium 264 mg.
Carb. 41 gram
Fiber 5 gram
Sugar 6.5 gram
Sugar Alcohol 0 gram
Protein 28 gram


30 medium baby carrots, cut in half

1 medium onion (approx. 2 cups full), peeled and quartered

4 cloves (4 tsp.) garlic, minced

1 large green bell pepper, seeded and chopped

6 Tbsp. no salt added tomato paste

4 ounces (1/2 cup) coconut milk

12 ounces (1 1/2 cups) coconut water

1 1/2 Tbsp. curry powder

1 tsp. crushed red pepper flakes
(Less if you don't like it as spicy.)

1 1/2 Tbsp. cornstarch

2 Tbsp. water

2 pounds, cooked, shelled and deveined shrimp, defrosted if frozen

5 1/3 cups cooked brown rice (Optional)

Serve this as a spicy soup or as an entre over rice.

1. Cut the carrots in half and spread them across the bottom of a 4-5 quart crock pot.

2. Combine the onion, garlic, green bell pepper, tomato paste, coconut milk, coconut water, curry and red pepper in a blender or food processor. Mix until mostly smooth, about 20-30 seconds.

3. Pour the mixture over top of the carrots, mix, cover and cook on high for 3.5 to 4 hours. You want the carrots cooked but still a little firm.

4. Mix the cornstarch and water together in a small bowl until cornstarch is dissolved. Pour into the crock pot, mix well, cover and let cook for another 15 minutes.

5. Remove the tails from the shrimp, then stir them into the crock pot. Cover again and cook for 15 more minutes. If you want brown rice, prepare it at this time according to package instructions. (We actually like to use Uncle Ben's Ready Rice Whole Grain Brown that we can heat in the microwave for 90 seconds. It's tasty, healthy and ready fast.)

6. Divide into 8 servings. If you want it over rice, use 2/3 of a cup of brown rice per serving.

Yield: 8 Servings


This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 2-3 minutes. Keep the container open a little to allow steam to escape.

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