Crock pot recipe using Shrimp??

Answer 1

Shrimp Creole Crockpot

1 1/2 c. diced celery
1 1/4 c. chopped onion
3/4 c. chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can whole tomatoes
1 clove garlic* tsp. salt
1/4 tsp. pepper
6 drops Tabasco (opt.)
1 lb. shrimp, deveined & shelled
*1 teaspoon garlic salt or 1/4 teaspoon garlic powder may be
substituted.

Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6
to 8 hours on low. Add shrimp last hour of cooking. Serve over hot
rice.

Answer 2

I'm not a big rib eater but when I saw Robin Miller on Foodnetwork make these I had to try them and OMG they are awesome! Melt-In-Your-Mouth Barbecued Ribs 2 sides pork spareribs (about 6 pounds), separated 1 (28-ounce) can chunky tomato sauce 1/3 cup brown sugar 2 tablespoons red wine vinegar 1 tablespoon Worcestershire sauce 1 tablespoon reduced-sodium soy sauce 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon paprika 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon cayenne pepper Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients

Answer 3

Golden Seafood Chowder

This chowder is so good we make it weekly around our house. Sometimes I use chicken or ham instead of seafood. leaving out the Clamato juice. Eather way, this pretty soup is a hit with our whole family.

1/2 C finly chopped onion
1/4 C butter, cubed (we like the flavor of real butter)
1 can (14.5oz chicken broth)
2 celery ribs, chopped
2 medium carrots, chopped
1/4 C Clamato juice
1/4 tsp lemon pepper seasoning
1/4 C flour
2 C milk
2 C shredded sharp cheddar cheese
1 can (6oz) crabmeat; drained, flaked, and cartilage removed
1 C cooked medium shrimp, peeled and deveined

In a large saucepan, saute onion in butter until tender. Stir in the broth, potato, celery, carrots, Clamato juice, and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 until veggies are tender.
In a small bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 20 min or until thickened. Reduce heat. add the cheese, crab and shrimp; cook and stir until cheese is melted. Pour into crock pot and place on low until ready to serve.

Answer 4

Cheesy Shrimp Pasta

1 (2 pound) block Velveeta cheese
1 (16 ounce) carton half-and-half
1 (10 ounce) can Ro*Tel tomatoes
1 small onion, chopped
4 cloves garlic, minced
1 pound raw shrimp
Cooked pasta of choice

Place cheese, half-and-half, Ro*Tel tomatoes, onion and garlic in crockpot. Cook on LOW for 4 hours. Add shrimp and cook for another hour on HIGH or until shrimp are pink. Cook pasta of choice and spoon sauce over cooked pasta. Serves 4 to 6

Answer 5

Coconut Thai Shrimp and Rice (Crock Pot):

29 min 25 min prep
6-8 servings

2 (14 1/2 ounce) cans chicken broth
1 cup water
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2-3/4 teaspoon cayenne, to taste
2 limes, juice and zest of, grated (1/3 cup lime juice)
7 garlic cloves, minced
1 tablespoon minced fresh ginger
1 medium onion, chopped
1 red bell pepper, diced
1 carrot, peeled and shredded
1/2 cup flaked coconut (to taste)
1/2 cup golden raisins
2 cups converted white rice
1 lb peeled and deveined cooked jumbo shrimp, thawed if frozen
2 ounces snow peas, cut into thin strips
toasted coconut, for garnish

1. Mix chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic and ginger in crock pot.
2. Stir in onion, bell pepper, carrot, coconut, raisins and rice.
3. Cover and cook on low setting 3 1/2 hours, or until rice is just tender.
4. Stir in the shrimp and snow peas.
5. Cover and cook another 30 minutes.
6. Serve garnished with toasted coconut.

Answer 6

Thai Shrimp and Rice

2 12 oz cans chicken broth
1 cup water
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2-3/4 teaspoon cayenne, to taste
2 limes, grated zest and juice of (1/3 cup lime juice)
7 cloves garlic, minced
1 tablespoon minced fresh ginger
1 medium onion, chopped
1 red bell pepper, diced
1 carrot, peeled and shredded
1/4 cup flaked coconut
1/2 cup golden raisins
2 cups converted white rice
1 lb peeled and deveinded cooked jumbo shrimp, thawed if frozen
2 ounces snow peas, cut into thin strips
toasted coconut, for garnish

Instructions
Mix chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice,
garlic and ginger in crockpot.

Stir in onion, bell pepper, carrot, coconut, raisins and rice.
Cover and cook on low setting 3 1/2 hours, or until rice is just tender.
Stir in the shrimp and snow peas.
Cover and cook another 30 minutes.
Serve garnished with toasted coconut.

Answer 7

CROCK POT SHRIMP MARINARA

1 (16 oz.) can of peeled tomatoes, cut up
2 tbsp. minced parsley
1 clove of garlic, minced
1/2 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1 (6 oz.) can tomato paste
1/2 tsp. seasoned salt
1 lb. cooked shelled shrimp
Grated Parmesan cheese
Cook spaghetti

In a crock pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt. Cover and cook on low for 6 to 7 hours. Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more. Serve over cooked spaghetti. Top with Parmesan cheese.

Answer 8

You don't put shrimp in a crock pot. You'll ruin it.

Answer 9

I found this crockpot recipe site. They have a Italian roast but not sure about shrimp. Let me know if you find a good one.

Answer 10

What! If you want to cook shrimp slow and easy, go with a ceviche.