Ingredients
- 2 lbs. shrimp, fresh or frozen, peeled
- 1/2 c. reduced sodium chicken or vegetable broth
- 3/4 c. white wine
- 3 T. olive oil
- 4 garlic cloves
- 1/4 c. shallots, minced
- 3 T. parsley, fresh
- 1/8 to 1/4 tsp. red pepper flakes, or to your liking
- 2 T. lemon juice
- Kosher salt, to taste
- black pepper, fresh ground to taste
Preparation
Step 1
1. Cook 2 lbs. of shrimp in a skillet with butter for 2 to 3 minutes. Stirring to saute all sides of shrimp. Refrigerate! (Note: You can also put the raw, peeled, deveined shrimp in the slow cooker with your sauce but I never do because I’m afraid it will get rubbery!)
2. Mix the following: olive oil, chicken broth, white wine, garlic and shallots and place in a slow cooker.
3. Add parsley, red pepper flakes and lemon juice.
4. Cover and Crock on LOW for 2-3 hours.
5. Place the refrigerated, cooked shrimp in the slow cooker with the sauce.
6. Cover again and cook for an additional 15 minutes.
NOTE: Remember the shrimp has already cooked when you add it in at the end. Be careful not to overcook as the shrimp can become tough and rubbery. Do not to add shrimp until you are just 15 minutes from serving!
Serve over pasta or rice of your choice.
Happy Crocking!