|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||4%|
|Total Sugars 0g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Creole garlic shrimp is a snap to prepare and cook in a slow cooker making it perfect for a busy day or when you just don't have the stovetop or oven space for another dish. The shrimp are cooked with butter, garlic, and Creole seasoning, creating a delicious sauce that just calls for some crusty bread. This recipe makes a fabulous appetizer or main course served over hot boiled rice or angel hair pasta.
If you prefer not to make the Creole seasoning, feel free to sub in a pre-made seasoned salt blend, or a mixture of plain kosher salt, paprika, and a dash of thyme or dried leaf basil. Drizzle a few tablespoons of lemon juice over the shrimp before serving or serve the shrimp with lemon wedges.
"I was skeptical about using a slow cooker for shrimp, but it made for a very easy, stress-free way of cooking that would be perfect for dinner parties or when there is no room to spare on the stovetop. The shrimp actually benefits from the gentle cooking and comes out more tender." —Young Sun Huh
For the Creole Seasoning:
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon garlic powder
2 teaspoons freshly ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
For the Garlic Shrimp:
4 tablespoons (2-ounces) unsalted butter
1/4 cup olive oil
5 cloves garlic, thinly sliced
1 teaspoon Creole seasoning
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 pounds extra-large or jumbo shrimp
2 tablespoons minced fresh parsley, optional
Make the Creole Seasoning
Gather the ingredients.
In a small bowl, combine the paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, and dried thyme.
Set aside 1 teaspoon and store the remaining seasoning for another use, covered, in a cool, dark place.
Make the Shrimp
Gather the ingredients.
Combine the butter, oil, 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 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 the parsley, if desired. Serve as an appetizer or main dish.
- If you are using store-bought Creole seasoning or another type of seasoning and it is salt-free, add about 1/2 teaspoon of kosher salt, or to taste, to the butter mixture in the crock pot.
- To speed up preparation, buy shrimp that are already deveined; if you can find some that are also previously peeled, even better.
- If the shrimp are frozen, thaw them by running under cold water until fully defrosted.
- Add a tablespoon of Worcestershire sauce and 1 to 2 tablespoons of lemon juice to the sauce ingredients before cooking.
- Turn this recipe into a low-country boil by adding red potatoes, corn, and sausage. The potatoes and corn should go into the crock pot first and cook for 3 to 4 hours; add the sausage and cook for 30 minutes, then add the shrimp and cook for another half hour.
What is Creole seasoning used in?