I Adore My Crockpot

Dan and I got so many incredible gifts and new gadgets from our wedding guests. We are slowly making our way through them and using them for the first time. Now that colder weather has arrived and the end of daylight savings means it’s getting dark before I leave work at 5, we are planning to make good use of our new crock pot. We tried it out on Sunday with very pleasant results. I absolutely love being able to toss a bunch of stuff in the pot and then go about my day. We made Shrimp Creole, a recipe we had never tried before and it was absolutely delicious.

Shrimp Creole

You’ll Need:

2lbs uncooked medium shrimp (washed, shelled and deveined)

1/4 cup of butter

1 1/2 cups chopped onion

2 cups finely chopped green bell pepper

1 cup finely chopped celery

2 cloves finely chopped garlic

1 1/2 tsp salt

1 cup water

2 tsp fresh parsley

1/4 tsp ground red pepper

2 dried bay leaves

1 15oz can of tomato sauce (not pasta sauce!)

6 cups of cooked rice

We actually cut the recipe in half because the shrimp we got at the farmers’ market was too expensive to get 2 lbs. Even halved, this recipe gave us more than enough food. To cook, simply throw everything but the shrimp and rice into a slow cooker for 3-4 hours on high (6-8 on low). Add the shrimp for the last 1/2 hour and then serve over hot rice.

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