A couple years ago I first saw these little lunch food warmers and I was super curious. It took me a bit to finally buy one and I did play around with it and create a couple of recipes before it ended up on a pantry shelf collecting dust. Not because it wasn’t great, but just because I’m home and didn’t really need to use it much.
Lunch Crock Coconut Rice and Mango Shrimp
- 1 cup instant premium rice
- 1 cup coconut milk
- ½ cup canned diced mango with juice
- ½ teaspoon Caribbean Jerk Seasoning
- 4 oz frozen peeled deveined shrimp already cooked
- Add all ingredients to lunch crock and stir to combine well
- Cover and let warm for about 1 hour or until heated through and rice is tender
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