Image by billmichalski via FlickrFrom Denny: You are in a rush but want to eat something simply divine and are craving seafood. This recipe is the answer to your food prayers! Cook everything but the shrimp the night before or if you work part time cook it right before you get home. If you are out for the afternoon running errands and playing school taxi for the kids then this recipe is tailored for you. Cook the shrimp the last hour before dinner when you are home to tend it.
Normally, when cooking on the stove top you add the shrimp at the last minute before serving as it cooks up in 30 seconds to 2 minutes. With the slow cooker it is a much slower process. Cooking the sauce is the secret to any meal and the slow cooker specializes in that perfect slow blending of flavors we love so well in Louisiana!
Dedicating this awesome and easy recipe to the shrimp fishermen down Lafayette way who bring us these tasty crustaceans. The annual Shrimp Festival is going on right now and this weekend in Delcambre, Louisiana - make sure you pay them a visit!
From: Julie Kay @ 2theadvocate.com
Serves: 6 to 8
1/4 cup canola oil
1/4 cup flour
1 onion, chopped
1 medium green bell pepper, chopped
1 clove garlic, chopped
1 teaspoon Creole seasoning
1 (10-ounce) can Ro-tel brand tomatoes, mild
1 cup water
1/4 cup green onions, chopped
1/4 cup fresh parsley, chopped
1 1/2 pounds raw, peeled shrimp
Hot cooked rice
1. Put flour and oil in microwave dish and microwave on HIGH for 4 minutes until light brown in color. Add in onions, bell pepper, garlic and Creole seasoning and microwave on HIGH for 2 additional minutes.
2. Transfer to slow cooker and add in Ro-tel tomatoes, water, green onions and parsley. Cook on LOW for 5 hours.
3. Add in shrimp and turn cooker to HIGH. Cook another hour, until shrimp are pink.
4. Spoon shrimp over hot cooked rice to serve. Enjoy!
Slow cooker, shrimp creole, Shrimp Festival, Baton Rouge Louisiana, Cajun, Creole