I have a shrimp obsession. At a work conference, I filled up a whole plate of food and then discovered there was shrimp. WAIT, WHAT?!? So I did what any shrimp lover would do. Piled the shrimp on high over the other food
I then ran across this recipe from the Washington Post (and by ran across, I mean I was actively seeking out delicious shrimp recipes). I changed a couple ingredients very slightly and made it a main course by using tail-removed shrimp and serving over rice. It was amazing!
Next time, I will definitely double the recipe!
- 3/4 cup olive oil
- 6 cloves garlic, minced
- 1 tap paprika
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp crushed red pepper flakes
- 2 pounds extra-large (26-30 count) raw shrimp, peeled and deveined and tail off
- 1 tablespoon parsley (fresh or freeze dried)
- Rice (cooked according to package instructions)
- Prep time: 5 min
- Cook time: 50 min
- Servings: 3-4
- Difficulty: easy
In a slow cooker, stir in and together the oil, garlic, paprika, salt, pepper. and red pepper flakes in the slow. Cover and cook on high for 30 minutes.
Next, stir in the shrimp and coat them evenly. Continue to cook covered and on high for another 10 minutes. Stir and cook 10 minutes more-- the shrimp should be pink but not overcooked.
Serve over rice (or also can be an appetizer). Enjoy!