Crock Pot Spiced Shrimp Food

SLOW-COOKER NEW ORLEANS STYLE BARBECUE SHRIMP

Slow-Cooker New Orleans Style Barbecue Shrimp image

Serve these tasty shrimps cooked in slow cooker - a classic seafood appetizer recipe for a crowd.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 3h20m

Yield 16

Number Of Ingredients 13

Ingredients

3/4 cup butter or margarine
1/3 cup Worcestershire sauce
1/3 cup fresh lemon juice
1/4 cup dry white wine or chicken broth
2 tablespoons red pepper sauce
2 teaspoons freshly ground pepper
1 tablespoon seafood seasoning (from 6-oz container)
1 teaspoon paprika
1/2 teaspoon salt
4 cloves garlic, sliced
2 sprigs fresh thyme
2 lb uncooked large shrimp in shells, thawed if frozen
Lemon wedges

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except shrimp and lemon wedges. Cover; cook on Low heat setting 2 hours.
Stir shrimp into slow cooker. Increase heat setting to High. Cover; cook 30 minutes longer or until shrimp are pink. Turn off slow cooker. Let stand 30 minutes. Discard thyme sprigs. Serve shrimp with lemon wedges.

Nutrition Facts : Calories 130, Carbohydrate 1 g, Fat 1 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 400 mg

SLOW-COOKER JAMBALAYA

Slow-Cooker Jambalaya image

Jambalaya is a Creole dish, inspired by both French and Spanish cuisines. Served in the south (especially Louisiana!) and filled with both shrimp and andouille or smoked sausage, it packs on the flavor as a perfect dinner option year-round. This slow-cooker version only takes 15 minutes to prep, and the flavors simmer together for hours, making this recipe a must-try for any Cajun food lover.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h15m

Yield 8

Number Of Ingredients 13

Ingredients

1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice

Steps:

In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 265, Carbohydrate 31 g, Cholesterol 60 mg, Fiber 2 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 710 mg

EASY CROCK-POT SHRIMP CREOLE

Easy Crock-Pot Shrimp Creole image

This is a Paula Deen recipe and it is, of course, amazing! I was surprised how easy it was! She served it over rice on her show so I did the same. I just used Minute white rice. The prep time will really depend on if your shrimp is already peeled and deveined. It really doesnt' take that long to do it yourself and the shrimp is usually cheaper that way. This truly was simple and delicios! Hope you enjoy it!

Provided by love2cook in Weathe

Categories Creole

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1/2 cup diced green bell pepper
1/2 cup diced onion
1/2 cup diced celery
1 teaspoon chili powder
1 (14 ounce) can tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon white sugar
salt and pepper
1 1/2 lbs peeled and deveined shrimp
green onion, for garnish

Steps:

Preheat crock pot on high.
In fry pan, heat olive oil.
Add peppers, onions and celery. Cook until softened.
Add chili powder and saute until caramelized.
Remove from heat and pour into crock pot.
Add tomatoes, tomato sauce, hot sauce, Worcestershire, white sugar, salt and pepper.
Cook for 3 hours.
Add shrimp and cook for about 3 minutes.
Serve over rice. Top with chopped green onions.

Nutrition Facts : Calories 143.7, Fat 4.6, SaturatedFat 0.8, Cholesterol 165.7, Sodium 418.9, Carbohydrate 6.8, Fiber 1.5, Sugar 4.1, Protein 18.8

CROCK POT SPICED SHRIMP

Crock Pot Spiced Shrimp image

I realize that this may not be the very best way to cook shrimp, but believe it or not, they didn't get tough. And be warned, they are quite spicy!

Provided by Barenakedchef

Categories < 4 Hours

Time 3h2m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

3 lbs fresh shrimp (in shells)
4 cups water
1 tablespoon salt
1 (6 ounce) package crab boil

Steps:

Combine all ingredients in crock pot.
Cover and cook on low 3-5 hours.

Nutrition Facts : Calories 241, Fat 3.9, SaturatedFat 0.8, Cholesterol 345.6, Sodium 1502.4, Carbohydrate 2.1, Protein 46.2

CROCK POT CHICKEN, SAUSAGE, AND SHRIMP GUMBO

Crock Pot Chicken, Sausage, and Shrimp Gumbo image

The crock pot makes this Louisiana chicken and sausage gumbo a snap to fix and cook. Spicy sausage, chicken, and shrimp make it a tasty, hearty dish.

Provided by Diana Rattray

Categories Entree Dinner Soup

Time 9h57m

Yield 8

Number Of Ingredients 18

Ingredients

For the Gumbo:
1/2 pound medium shrimp
3 tablespoons all-purpose flour
3 tablespoons vegetable oil
1/2 pound smoked sausage (cut into 1/2 inch slices)
1 pound boneless chicken thighs (cut into bite-size pieces)
1 1/2 cups sliced frozen okra
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
3 cloves garlic (minced)
2 cups chicken stock (unsalted or low sodium)
1/4 teaspoon ground cayenne pepper (or to taste)
1/4 teaspoon ground black pepper
Optional: 1 (14 1/2-ounce) can diced tomatoes (undrained)
For the Rice:
1 1/2 cups long-grain white rice (uncooked)
3 cups chicken stock (or water)

Steps:

Gather the ingredients.
With the tip of a sharp knife, make a shallow cut down the back of each shrimp. Peel the shrimp, remove the dark veins.
Rinse the shrimp under cold running water.
Bring a small saucepan of lightly salted water to a boil. Add the shrimp and cook for about 2 minutes, or until they are pink and opaque.
Drain and transfer the shrimp to a bowl. Cover and refrigerate.
To make the roux, wipe the saucepan out with a paper towel and add the flour and oil, mixing well. Place the saucepan over medium heat.
Cook for 8 to 10 minutes until the mixture turns a light reddish-brown. Stir constantly to prevent scorching. If the roux is turning dark too quickly, reduce the heat to medium-low.
Transfer the roux to the crock pot.
Add all the gumbo ingredients but the shrimp to the crockpot. Cover and cook on low for 7 to 9 hours.
Add the cooked shrimp to the gumbo and mix well. Cover and continue to cook on low for 15 to 20 minutes.
Meanwhile, cook the rice in the chicken stock or water, following the package directions.
Serve the gumbo over the hot cooked rice along with crusty French baguettes , cornbread , or biscuits .

Nutrition Facts : Calories 465 kcal, Carbohydrate 41 g, Cholesterol 152 mg, Fiber 1 g, Protein 31 g, SaturatedFat 5 g, Sodium 761 mg, Sugar 4 g, Fat 20 g, ServingSize 1 pot (6 to 8 servings), UnsaturatedFat 0 g

SHRIMP CREOLE SOUP FOR CROCK POT

Shrimp Creole Soup for Crock Pot image

This is an easy, healthy, flavorful and spicy soup. It is an impressive first course for company if you use large or jumbo shrimp. Alternatively, you can use tiny shrimp and the cost will be much lower but the taste will be the same. It is a regular main dish for my family (using smaller shrimp) and for my annual 'soup party'. I found this recipe on southernfood.about.com and have improved upon it (in my opinion) since first posting by adding vinegar, red wine and Worcestershire sauce. These ingredients are noted as "optional'.

Provided by Ellee

Categories Peppers

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups diced celery
1 1/4 cups chopped onions
3/4 cup chopped green bell pepper
1 (8 ounce) can tomato sauce
1 (28 ounce) can whole tomatoes
2 (14 1/2 ounce) cans chicken broth
2 -3 garlic cloves
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 -16 drops Tabasco sauce
1/4 cup red wine vinegar (optional)
1/4 cup red wine (optional)
1 teaspoon Worcestershire sauce (optional)
1 lb frozen cooked shrimp, tails removed

Steps:

Combine all ingredients except shrimp in crockpot. Cook 3 to 4 hours on HIGH or 8 to 10 hours on LOW.
Increase heat to HIGH and add cooked shrimp 15 minutes before serving.

Nutrition Facts : Calories 171.4, Fat 2.6, SaturatedFat 0.5, Cholesterol 159.7, Sodium 1787.6, Carbohydrate 14.4, Fiber 3.6, Sugar 8.1, Protein 22.8

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