Crockpot Spiced Shrimp

Once again I’m trying to make good use of my crock pot.  In this case it’s because it was NFL championship weekend.  I wanted to contribute a snack without missing any of the football.  These take a couple of hours to cook, but you don’t have to do anything after you put everything in the pot.

This is another one of those things that should work with any spice combination you like.  The recipe in Make it Fast, Cook it Slow calls for Worcestershire sauce, olive oil, basil, Tabasco and butter so that’s the way I made it, but next time I’ll add some Old Bay as well.  No need to add any additional liquid.  Plenty of liquid will cook out of the shrimp.  As they cook the liquid will steam them.  Use large shrimp (21/25 count) since this is really a recipe for peel and eat shrimp.

For a pound of shrimp use 4 Tbsp of butter and 1/4 C total of whatever liquids you’re using in equal parts.  So 1/8 C oil and 1/8 C soy or Worcestershire or wine or whatever. Here are a few suggestions for different flavor combinations. You could do an assorted buffet if you like.

  • Soy sauce, ginger, chile garlic sauce, scallions
  • White wine, thyme, basil, salt and pepper
  • Beer, Old Bay, Tabasco

Good? Yep.  Well received by my football watching compatriots.
Easy? Yep. You don’t even have to peel the shrimp.
Good for company? Yep.
Special shopping? Nope.

Directions:  Put everything in a crock pot, cover, cook until the shrimp are pink.  It should take  1 1/2 – 2 hours.

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