Crock Pot Shrimp And Broccoli Stew Recipes

SLOW-COOKER SHRIMP AND GREENS STEW

Steps:

• Put the collard greens and kale in a large microwave-safe bowl and drizzle with 2 tablespoons water. Cover with plastic wrap and poke a hole in the top to vent. Microwave until the greens are just wilted, about 3 minutes.
• Whisk the chicken broth, flour and Cajun seasoning in a 6- to 8-quart slow cooker. Add the black-eyed peas, celery, scallions, andouille and bacon. Top with the wilted greens and gently press to submerge the ingredients in the broth. Cover and cook on low until the black-eyed peas are tender, 7 hours.
• Remove and discard the bacon. Lightly season the shrimp with salt and stir into the stew. Cover and continue to cook on low until the shrimp is cooked through, 3 to 5 minutes. Season with salt. Serve with rice and top with hot sauce, parsley and more scallions.

CROCK POT SHRIMP AND BROCCOLI STEW

Steps:

• Place potatoes, onion, bacon, shrimp, broccoli, and mushrooms in bottom of crockpot.
• In a large bowl, gradually stir the butter into chicken broth, and then add soy sauce, garlic, nutmeg, and pepper.
• Slowly blend the flour into the liquid, making sure to eliminate all lumps.
• Finally, thoroughly combine the milk, cream, and flour mixture.
• Pour into crockpot.
• Cover and cook on high for 6 hours. Stir occasionally.
• (About 1 hour prior to serving, additional flour may be added to thicken to desired consistency).
• Serve over rice, pasta, or with bread bowl.
• ***A small iceberg salad with cherry tomatoes and cheese makes a great accompaniment.

SEAFOOD STEW (CROCK POT)

Steps:

• In a large skillet heat the olive oil over medium heat. Add onions and celery and cook stirring for 5 minutes or until vegetables are tender.
• Add garlic, oregano, peppercorns and cook stirring for another minute.
• Stir in tomato paste and flour and cook another minute.
• Add vegetable broth (or chicken broth), tomatoes and tomato juice and bring to a boil. Continue to cook for about 3-5 more minutes. Remove from heat and transfer mixture to crock pot.
• Add chicken and stir to combine. Cover and cook on high for 3 hours or low for 6 hours.
• Stir in shrimp, clams, peppers, and parsley. Cover and cook on high for 30 minutes.
• Meanwhile in a baggie combine chili powder and cayenne. Add scallops and toss to coat.
• In a skillet over medium heat melt butter and add scallops and cook, stirring for 3-5 minutes or until scallops are opaque.
• Add scallops to crock pot, stirring in well.
• Spoon soup in bowls and serve with hot pepper sauce if desired. I thought this was spicy enough without the Tabasco sauce - but my son added a lot to his serving.