Shrimp in a slow cooker

Shrimp in a slow cooker – delicious, healthy and always appropriate! Shrimp cooked in a slow cooker is a universal recipe. Firstly, they will decorate any festive and lenten table. In the New Year - the very thing! Secondly, they will not lose their usefulness with this method of cooking. Thirdly, they are beneficial for those who like healthy food. You can serve it with vegetables (fresh, boiled or fried) or rice, with sauces and with dry or semi-dry white wine.

wella

Recipe author

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Composition / ingredients

Servings:

Shrimp

Garlic

Parsley

Green onion

to taste

Lemons

Bay leaf

A mixture of peppers with peas

Spices dry

to taste

Salt

to taste

Frozen vegetables

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 73 % 11 g

Fats 7 % 1 g

Carbohydrates 20 % 3 g

70 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 20 min

Step 1:
First defrost the shrimp if they are from the freezer. Then be sure to rinse under water.
Step 2:
Prepare spices that both you and the shrimp will "like".
Step 3:
Cut the garlic, because in this form it will give its flavors faster.
Step 4:
Prepare the greens – the one that is more to your taste, or the one that is currently at hand.
Step 5:
Cut slices of lemon (take 0.5 lemon for 1 liter of water).
Step 6:
Pour water into the bowl of a slow cooker turned on in the "quenching" mode, salt it to taste, wait for it to boil and send everything here that we have prepared for cooking shrimp. To save time, the cartoon can be turned on immediately, at the beginning of cooking!
Step 7:
We will send the shrimp here in a minute or two.
Step 8:
Cook something from frozen vegetables. It is desirable that they are elegantly cut.
Step 9:
Remove the shrimp after 3-4-5 minutes (depends on the size). Send frozen vegetables here for a few minutes. After peeling the shrimp from the shell, combine them with a side dish and sprinkle with lemon juice. The lenten festive meal is ready. It is delicious both hot and cold.

And a few more tips…

Shrimp. For this case, the royal ones are suitable, i.e. larger. They are thawed not under water, but at room temperature, starting from the refrigerator. They can generally be sent frozen into the bowl of a slow cooker. Cook for a few minutes in a mode that is ideal for your slow cooker and for this occasion. Steamed, the shrimp will be even healthier.

Spices. They can be very different. But it is necessary to select them so that they do not clog the taste of shrimp. As a rule, there is a basic set of bay leaf, salt, a mixture of peppers and something from dry spices. The amount of spices and other additional ingredients may vary.

Cooking. Cooking or frying? Yes, fried shrimp is delicious, but not really healthy, so it's better to boil them. Their readiness can be judged by the shell, which will become transparent, and by the fact that the crustaceans have surfaced. Do not overcook, otherwise the meat will be tough.

It is better not to cut the greens – as a whole, it "shares" its taste and healing qualities in a different way.

The rule is that spices and shrimp are put only in boiling water.

Shrimp cleaning begins with the head – it can be torn off or cut off with a knife. After cutting with a knife on the abdomen, the entire shell is removed. Do not forget to remove the black intestine by making an incision in the tail.

The cooking time depends on whether you will defrost the shrimp. That is, by the cooking time specified in the recipe, add time for defrosting.