Thai Shrimp and Rice 

2 12 oz cans chicken broth  
1 cup water  
1 teaspoon ground coriander  
1 teaspoon ground cumin  
1 teaspoon salt  
1/2-3/4    teaspoon cayenne, to taste  
2 limes, grated zest and juice of (1/3 cup lime juice)  
7 cloves garlic, minced  
1 tablespoon minced fresh ginger  
1 medium onion, chopped  
1 red bell pepper, diced  
1 carrot, peeled and shredded  
1/4  cup flaked coconut  
1/2  cup golden raisins  
2    cups converted white rice  
1 lb peeled and deveinded cooked jumbo shrimp, thawed if frozen  
2 ounces snow peas, cut into thin strips  
   toasted coconut, for garnish  
   
Instructions
Mix chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, 
garlic and ginger in crockpot.  

Stir in onion, bell pepper, carrot, coconut, raisins and rice.  
Cover and cook on low setting 3 1/2 hours, or until rice is just tender.  
Stir in the shrimp and snow peas.  
Cover and cook another 30 minutes.  
Serve garnished with toasted coconut.