Slow-Cooker Garlicky Shrimp
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.
Ingredients
- 3/4 cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 1 teaspoon smoked Spanish paprika (pimenton; may substitute sweet paprika)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 pounds extra-large (26-30 count) raw shrimp, peeled and deveined
- 1 tablespoon minced flat-leaf parsley, for garnish
Directions
Step 1
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.
Step 2
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. Re-cover and cook for 10 minutes or until all of the shrimp are just opaque.
Step 3
Transfer the shrimp and some of the sauce to a wide, shallow serving dish. Sprinkle with the parsley. Serve warm.