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. For easy, hands-on eating, leave the tails on the shrimp. You'll need a 5- or 6-quart slow cooker. Serve with crusty bread for dipping.
3/4 cup extra-virgin olive oil
6 garlic cloves, thinly sliced
1 teaspoon smoked Spanish paprika (pimenton; may substitute sweet paprika)
1 teaspoon kosher salt
1/4 teaspoon freshly ground 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
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.
Stir in the shrimp to coat evenly; cover and cook on high for about 10 minutes. Stir to ensure the shrimp are cooking evenly, recover and cook 10 more minutes, until all of the shrimp are just opaque.
Transfer the shrimp and some of the sauce to a wide, shallow serving dish. Sprinkle with the parsley. Serve warm. Makes 8 appetizer servings.
Source: Adapted from “The Slow Cooker Revolution, Volume 2: The Easy Prep Edition” by America's Test Kitchen (to be published in September).
Per serving: 210 calories, 23 g protein, 2 g carbohydrates, 12 g fat, 2 g saturated fat, 170 mg cholesterol, 290 mg sodium, 0 fiber, 0 sugar.