Frozen Shrimp Slow Cooker 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

SMOTHERED OKRA WITH SHRIMP--SLOW COOKER

Smothered Okra With Shrimp--Slow Cooker image

This was just published today in the New Orleans Time Picayune. Sliced smoked sausage or cubed, cooked boneless chicken can be used instead of, or in addition to, the shrimp.

Provided by gailanng

Categories One Dish Meal

Time 3h50m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup olive oil
3 cups chopped onions
1/2 cup chopped celery
3/4 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1 teaspoon flour
1 tablespoon minced garlic
1 bay leaf, crushed
1 (14 1/2 ounce) can diced tomatoes
1/2 cup chicken broth or 1/2 cup water
2 lbs sliced okra, fresh or 2 lbs frozen okra
1 lb peeled deveined shrimp, about 50-60 count

Steps:

Heat olive oil in a large skillet over high heat. Add chopped onion and celery and saute, stirring often, about 10 minutes, until onions have browned. Combine salt, peppers, thyme and flour. Sprinkle mixture onto the browned onions; add the garlic and bay leaf, stir and cook for 1 minute. Stir in the diced tomatoes and white wine, and remove the pan from the heat.
Place okra in the slow cooker. Pour contents of the skillet over the okra. Stir to mix, cover and cook on LOW for 2 to 2 1/2 hours, until okra is tender but still holds its shape. Stir in the peeled shrimp and cook on LOW an additional 1 hour.
Serve over steamed rice.

Nutrition Facts : Calories 371.3, Fat 15.3, SaturatedFat 2.2, Cholesterol 142.9, Sodium 1118.4, Carbohydrate 35.2, Fiber 11.1, Sugar 11.1, Protein 22.6

SLOW COOKER SHRIMP IN PURGATORY

Slow Cooker Shrimp in Purgatory image

This recipe is inspired by eggs in purgatory, a Southern Italian dish in which eggs simmer in a spicy tomato sauce. Shrimp aren't commonly thought of as slow cooker material, but here, the sauce simmers for several hours, and the quick-cooking shrimp is dropped in just a bit before you want to eat. (You can use frozen shrimp; just thaw them first.) Cooking the sauce on high allows the onion and garlic to tenderize and melt into the sauce. The tomatoes and roasted peppers caramelize slightly as they simmer, so when fully cooked, the sauce should be a shade darker than when you started. The sauce holds well on the warm setting. Serve the shrimp in shallow bowls on its own, or over orzo, couscous or polenta and with crusty bread. Find a skillet version of this dish here.

Provided by Sarah DiGregorio

Categories dinner, weekday, seafood, main course

Time 5h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
1 yellow or red onion, minced
8 ounces roasted red peppers, drained and chopped (about 1 cup)
2 tablespoons minced jarred Calabrian chiles or minced jarred cherry peppers, stems removed, or cherry pepper relish
8 garlic cloves, minced
1 teaspoon dried oregano
1/2 to 1 teaspoon red-pepper flakes, plus more as needed
1/2 teaspoon fennel seeds
1 (14-ounce) can whole or crushed tomatoes
Kosher salt and black pepper
1 to 1 1/2 pounds peeled, deveined shrimp
1 tablespoon capers, drained
2 scallions, thinly sliced
1/2 cup grated Parmesan, plus more for serving

Steps:

In a 6- to 8-quart slow cooker, combine the oil, onion, roasted red peppers, Calabrian chiles, garlic, oregano, red-pepper flakes, fennel seeds and tomatoes. (Crush the tomatoes by hand if using whole.) Season with 1/2 teaspoon salt and several generous grinds of black pepper. Stir well to combine, then cover and cook on high for 5 hours. (The sauce holds well on warm for up to an additional 3 hours.)
Increase the heat to high if it has switched to warm. Stir in the shrimp, capers and scallions. Cover and cook until the shrimp are curled and opaque, 15 to 20 minutes, depending on size and quantity. Turn off the heat and taste the sauce. Add more red-pepper flakes and salt and pepper, if you like. Sprinkle the cheese over the top and serve, passing more Parmesan and red-pepper flakes at the table.

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