Slow Cooker Shrimp And Greens Stew Recipes

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.

SHRIMP AND VEGGIE STEW

Steps:

• In a large resealable plastic bag, toss the shrimp with the lime juice to coat. Set aside.
• Remove the seeds from 2 of the jalapeno peppers and 4 of the banana peppers. In a food processor, chop all the jalapeno peppers, all the banana peppers, onion, and okra.
• Spray a large, deep skillet with cooking spray. Place the pepper mixture in the skillet, and cook and stir 5 minutes over medium heat. Mix in the diced tomatoes and juice, tomato paste, and squash. Bring to a boil. Reduce heat to low, and simmer 10 minutes, until squash is tender. Season with thyme.
• Mix the shrimp into the skillet. Bring the mixture to a boil, and cook 5 minutes, until shrimp are opaque.

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 SQUASH STEW

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
• Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
• Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.

SLOW-COOKER SHRIMP AND GREENS STEW

Steps:

• Put the collard greens and kale in a large microwave-safe bowl and drizzle with 2 tablespoons water. Cover with plastic wrap and poke a hole in the top to vent. Microwave until the greens are just wilted, about 3 minutes.
• Whisk the chicken broth, flour and Cajun seasoning in a 6- to 8-quart slow cooker. Add the black-eyed peas, celery, scallions, andouille and bacon. Top with the wilted greens and gently press to submerge the ingredients in the broth. Cover and cook on low until the black-eyed peas are tender, 7 hours.
• Remove and discard the bacon. Lightly season the shrimp with salt and stir into the stew. Cover and continue to cook on low until the shrimp is cooked through, 3 to 5 minutes. Season with salt. Serve with rice and top with hot sauce, parsley and more scallions.

SLOW COOKER CREOLE GARLIC SHRIMP

Steps:

• Gather the ingredients.
• In a bowl, combine all of the ingredients and mix until well blended.
• Set aside 1 teaspoon and store the remaining seasoning, covered, in a cool, dark place.
• Gather the ingredients.
• Combine the butter, oil, sliced garlic, Creole seasoning, and the black and cayenne peppers in the crockery insert of a slow cooker.
• Cover and cook on HIGH for 25 to 30 minutes.
• Meanwhile, peel the shrimp.
• Run a small, sharp knife down the back of each shrimp. Pull out the dark-colored vein or scrape it out with the tip of the knife.
• Rinse the shrimp under cold running water and pat dry.
• Add the prepared shrimp to the slow cooker and stir to coat them with the oil and butter mixture.
• Cover and cook on HIGH for 20 to 30 minutes, stirring about halfway through the cooking time. The shrimp are done when they are opaque and pink in color.
• Remove them to a serving dish and pour the sauce over them.
• Garnish with fresh chopped parsley, if desired, and serve as an appetizer or main dish.