Shrimp In Purgatory Food

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.

EGGS IN PURGATORY

Eggs in Purgatory image

These have a nice bite to them and if you don't care for heat from the chili peppers, just use regular canned diced tomatoes and omit the crushed red peppers. Ro-Tels would work in place of the Red Pack but the cans are 4 ounces smaller.

Provided by Chef Petunia

Categories Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon garlic, crushed
1 tablespoon olive oil
1 (14 1/2 ounce) can red pack petite diced tomatoes and green chilies (or regular diced for less heat)
1/2 teaspoon dried basil (or 1 leaf fresh, torn)
1 pinch dried oregano
salt and pepper
crushed red pepper flakes (optional)
4 large eggs
1 tablespoon romano cheese or 1 tablespoon asiago cheese

Steps:

In a medium non-reactive skillet, saute the garlic in the oil over medium heat for about 2 minutes, or until lightly golden. Add the diced tomato, basil, oregano, salt and pepper and crushed chili flakes to taste. Simmer and cook for 15 minutes, or until the sauce gets thickened.
Break an egg into a small cup; make a well in the tomato sauce with a spoon and slide egg in well. Continue with remaining eggs and sprinkle with cheese. Cover and cook for about 3 minutes for soft-firm poached eggs or until eggs are done to your likeness.

Nutrition Facts : Calories 250.8, Fat 17.6, SaturatedFat 4.5, Cholesterol 425.2, Sodium 1002.6, Carbohydrate 8.9, Fiber 0.1, Sugar 0.8, Protein 15.1

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