Slow Cooker Creole Garlic Shrimp Recipes

EASY CROCK-POT SHRIMP CREOLE

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.

SLOW COOKER CREOLE GARLIC SHRIMP

Steps:

• Gather the ingredients.
• In a bowl, combine all of the ingredients and mix until well blended.
• Set aside 1 teaspoon and store the remaining seasoning, covered, in a cool, dark place.
• Gather the ingredients.
• Combine the butter, oil, sliced garlic, Creole seasoning, and the black and cayenne peppers in the crockery insert of a slow cooker.
• Cover and cook on HIGH for 25 to 30 minutes.
• Meanwhile, peel the shrimp.
• Run a small, sharp knife down the back of each shrimp. Pull out the dark-colored vein or scrape it out with the tip of the knife.
• Rinse the shrimp under cold running water and pat dry.
• Add the prepared shrimp to the slow cooker and stir to coat them with the oil and butter mixture.
• Cover and cook on HIGH for 20 to 30 minutes, stirring about halfway through the cooking time. The shrimp are done when they are opaque and pink in color.
• Remove them to a serving dish and pour the sauce over them.
• Garnish with fresh chopped parsley, if desired, and serve as an appetizer or main dish.

SHRIMP CREOLE (SLOW COOKER)

Steps:

• Melt the butter in a heavy bottomed pan over medium heat. Add the flour and cook, stirring often, until you have a medium brown roux. .
• Add the onion, celery, bell pepper and garlic; cook, stirring occasionally for about 6-8 minutes.
• Add the black, white and cayenne peppers, bay leaves, thyme, basil, salt and tomato sauce. Stir to mix and cook for one minute. With a spatula, scrape the contents of the pan into the crock along with the diced tomatoes; stir. Cook LOW for 4 hours.
• Remove the lid and stir well. Some of the sauce will be stuck to the sides of the crock and look almost as if it were burned. This is the carmelization process. Scrape all the sides and stir it back into the sauce. Add the shrimp and parsley; continue cooking on LOW for 1 hour; stirring once during the cooking process. Serve over steamed rice garnishing with sliced green onions.