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

Ingredients

• 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
• 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)