Slow Cooker Shrimp And Greens Stew Recipes

SLOW-COOKER PORK AND GREEN CHILE STEW

Steps:

• Combine the potatoes, poblano, salsa, cilantro and 3/4 cup water in a 6- to 8-quart slow cooker. Tear the tortillas into small pieces and stir into the mixture. Cut the pork in half and season with 3/4 teaspoon salt and a few grinds of pepper. Rub all over with the cumin and coriander. Add the pork to the slow cooker. Cover and cook on low until tender, 7 hours.
• Remove the pork to a plate. Stir the corn into the slow cooker and cover. Shred the pork into bite-size pieces, discarding any large pieces of fat. Return the pork to the slow cooker; season with salt and pepper.
• Divide the stew among bowls and top with the sour cream, pickled jalapenos and more cilantro. Serve with warmed tortillas.

SLOW-COOKER GREENS AND DUMPLINGS

Steps:

• Combine the greens, pancetta, chicken stock, beans, apple cider vinegar, brown sugar, hot sauce, salt, pepper, garlic and shallots in a slow cooker and fold to combine. Top with the bread dough. Cover and cook on high for 4 hours.

SLOW-COOKER SHRIMP BOIL

Steps:

• Put the potatoes, garlic, bay leaves, onions, 2 tablespoons of the seafood seasoning and 4 cups water in the insert of a 6-quart slow cooker. Stir to combine. Cover with a lid and cook on low heat for 4 hours.
• Remove the lid and switch to high heat. Gently stir in the corn, shrimp, sausage and the remaining 2 tablespoons seafood seasoning. Cover with a lid and cook until the shrimp turn opaque and the sausage is warm through, 30 to 45 minutes. Gently stir in the parsley and lemon juice.
• Serve directly from the slow cooker or pour into a large serving bowl and serve immediately with crusty bread.

SLOW SHRIMP WITH MARINATED PEPPERS

Steps:

• Marinated peppers: While shrimp are brining, prepare the pepper. Place pepper directly over a high gas flame; use tongs to rotate pepper until the entire surface is charred, about 10 minutes. (Alternatively, roast under the broiler, turning occasionally with tongs to char evenly.) Place charred pepper in a bowl and cover with plastic wrap; let rest to loosen skin, 15 minutes.
• Remove plastic wrap and place pepper on a work surface. Use a kitchen towel to gently rub off the charred skin. Tear pepper in half and discard the stem and seeds. Slice into ¼-inch strips, then cut strips into 1-inch segments. Set aside in a bowl.
• In a small saucepan over very low heat, add oil, thyme, bay leaf, garlic, and lemon peel. Heat until warm and aromatic, 5 minutes. Remove saucepan from heat and pour contents over peppers. Stir to make sure peppers are fully submerged, cover with plastic wrap, and marinate in the refrigerator, 6-12 hours. Makes 1½ cups. (Store in a lidded container in the refrigerator for 5-7 days.)
• Slow shrimp: Drain brined shrimp in a colander, then place on a towel and roll it up to dry the shrimp. Add shrimp, olive oil, and butter to a skillet. Turn heat to medium-low and start stirring, slowly rolling shrimp and butter around the pan. The shrimp should cook at around the same speed the butter melts. Cook until the shrimp are pink and the butter has completely melted into a thick, rich sauce, 6-7 minutes. Turn off heat and fold in two heaping tablespoons of drained peppers. Add lemon juice, stir to combine, and serve, garnished with additional peppers.
• In a bowl, add the water and salt; stir to dissolve salt. Add ice cubes, followed by the shrimp. Stir so shrimp are evenly distributed and allow to bring, 15 minutes.

SLOW COOKER GREEN CHILE STEW

Steps:

• Combine the pork, tomatoes, green chiles, yams, onion, garlic, cumin, oregano, salt, black pepper, and hot pepper sauce in a slow cooker. Cover, and cook on Low until the pork is very tender, 6 to 7 hours.
• Stir in the frozen corn, recover, and cook until the corn is hot, 10 to 15 minutes. Sprinkle with shredded Cheddar cheese to serve.

CROCK POT LOW COUNTRY SHRIMP AND GRITS

Steps:

• Combine chicken broth, salt and grits in the crock pot. Cover and cook on LOW 6-8 hours.
• Two hours before serving, saute the peppers, onions, garlic, and shrimp in the 2 tablespoons butter until tender. Add this mixture to the crock pot along with the cheeses, tomatoes with chilies, and cayenne, if using.
• Continue to cook on HIGH an additional 2 hours.

RUSTIC SLOW COOKER STEW

Steps:

• Season the beef with salt and pepper, and place in a skillet over medium heat. Cook until evenly brown, and drain.
• In a slow cooker, mix the beef broth, condensed beef consomme, wine, water, mustard, and thyme. Place beef into the liquid, and stir in the potatoes, carrots, and onions.
• Cover, and cook 6 hours on Low or 4 hours on High. If you prefer a thick stew, mix the cornstarch and water together and stir into the slow cooker about 30 minutes before the end of the cooking time. Stir occasionally until thickened.