Slow-Cooker Garlicky Shrimp - 2g Carbs, 0g Fiber, 0g Sugar
From: "The Slow Cooker Revolution, Volume 2: The Easy Prep Edition," from America's Test Kitchen (September, 2013)VIA The Washington Post
The gentle heat of the slow cooker is terrific for producing shrimp
that are not overcooked. The poaching oil gets a 30-minute head start
to develop flavor and soften the raw garlic. For easy, hands-on eating,
leave the tails on the shrimp.
You'll need a 5 or 6-quart slow cooker for this recipe.
Serve with crusty bread for dipping; you may want to slurp up some or
all the sauce.
Course: Appetizer
Features: Slow Cooker
6 to 8 appetizer servings
3/4 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
1 tsp smoked Spanish paprika (pimenton; may substitute sweet paprika)
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes
2 lb extra-large (26-30 count) raw shrimp, peeled and deveined
1 Tbsp minced flat-leaf parsley, for garnish
Combine the oil, garlic, paprika, salt, black pepper and crushed
red pepper flakes in the slow cooker, stirring until blended. Cover
and cook on HIGH for 30 minutes.
Stir in the shrimp to coat evenly; cover and cook on HIGH for about
10 minutes, then stir to ensure the shrimp are cooking evenly. Cover
and cook for 10 minutes or until all of the shrimp are just opaque.
Transfer the shrimp and some of the sauce to a wide, shallow serving
dish. Sprinkle with the parsley. Serve warm.
Serving size: Per serving (based on 8, with half the sauce)
Nutrition per Serving:
210 Calories, 12g Total Fat, 2g Saturated Fat, 170mg Cholesterol,
290mg Sodium, 2g Total Carbs, 0g Dietary Fiber, 0g Sugar, 23g Protein
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