Welcome to this edition of Cooking With Toni.  I love Crockpot meals, you simply throw the ingredients in and let it cook.  It couldn’t be simpler.  Today I am sharing one of the recipes I love from Southern Living’s Quick & Easy Recipes.

Thai Coconut Shrimp and Rice (prep time: 17 minutes, cooking time 4 hours 50 minutes)

Ingredients:

• 2 red bell peppers, cut intostrips
• 1 (32 ounce) container chicken broth
• 1.5 cups uncooked converted rice
• 1 tbsp. garlic-chili sauce
• 1 (14 ounce) can coconut milk
• 10 (1/8 inch thick slices peeled, fresh ginger
• 5 garlic cloves, minced
• 1.5 pounds peeled, medium-size fresh shrimp (or 2 pounds if you buy in shell)
• 2 cups fresh sugar snap peas, trimmed
• 1/2 cup (1 inch) sliced green onions
• 1/3 cup fresh lime juice

Instructions:

• Place first seven ingredients in a 5-quart electric slow cooker; stir well.  Cook on LOW for 4 hours.
• Increase to HIGH.  Add shrimp and remaining 3 ingredients; cover and cook for about 50 minutes or just until shrimp turn pink.  Spoon into bowls.  Yields 8 servings.

This is definitely a YUMMO recipe and my kids just adore the shrimp, though the veggies are still a fight to get them to eat LOL.  If you would like a recipe featured on Cooking With Toni please email it to Toni@JustStopScreaming.com with a link to your site (if you have one so I can link to it).  I would love to feature any recipes out there with my readers.  Have a great day and go get your cook on!