SlowCooker Garlicky Shrimp The Washington Post from www.washingtonpost.com
Description
Slow cooker shrimp and rice recipes are the perfect solution for busy weeknights or lazy weekends. With just a little bit of prep work, you can have a delicious and healthy meal waiting for you when you get home. These recipes are also versatile, allowing you to add your favorite spices and vegetables to create a dish that's perfect for your taste buds.
Prep Time
The prep time for slow cooker shrimp and rice recipes varies depending on the recipe you choose. However, most recipes require around 10-15 minutes of prep time.
Cook Time
Cook time for slow cooker shrimp and rice recipes also varies depending on the recipe. However, most recipes require around 3-4 hours of cooking time on low heat.
Ingredients
- 1 pound of shrimp, peeled and deveined - 1 cup of uncooked rice - 1 can of diced tomatoes - 1 onion, chopped - 2 cloves of garlic, minced - 1 tablespoon of olive oil - 1 teaspoon of paprika - 1 teaspoon of dried basil - Salt and pepper to taste
1. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until the onion is translucent. 2. Add the shrimp to the skillet and cook for 2-3 minutes, until they are pink and cooked through. 3. In the slow cooker, add the uncooked rice, diced tomatoes, paprika, dried basil, and salt and pepper to taste. 4. Add the shrimp mixture to the slow cooker and stir everything together. 5. Cook on low heat for 3-4 hours, until the rice is cooked through and the flavors have melded together. 6. Serve hot and enjoy!
Notes
- Feel free to add your favorite vegetables to the slow cooker, such as bell peppers or mushrooms. - You can also use different spices to change up the flavor of the dish. - If you prefer a spicier dish, add a pinch of cayenne pepper.
Nutrition Info
This recipe serves 4 and each serving contains approximately: - 320 calories - 8g fat - 38g carbohydrates - 22g protein - 4g fiber
Recipe Tips
- To save even more time, you can use frozen shrimp instead of fresh. Just be sure to thaw them before adding them to the slow cooker. - For a creamier dish, add a can of coconut milk to the slow cooker. - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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