The gentle heat of the slow cooker is terrific for producing shrimp that are not overcooked. The poaching oil gets a 30-minute head start to develop flavor and soften the raw garlic. For easy, hands-on eating, leave the tails on the shrimp.
You’ll need a 5- or 6-quart slow cooker for this recipe.
Serve with crusty bread for dipping; you may want to slurp up some or all the sauce.
Servings: 6 – 8 appetizer
- 3/4 cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 1 teaspoon smoked Spanish paprika (pimenton; may substitute sweet paprika)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 pounds extra-large (26-30 count) raw shrimp, peeled and deveined
- 1 tablespoon minced flat-leaf parsley, for garnish
Combine the oil, garlic, paprika, salt, black pepper and crushed red pepper flakes in the slow cooker, stirring until blended. Cover and cook on HIGH for 30 minutes.
Stir in the shrimp to coat evenly; cover and cook on HIGH for about 10 minutes, then stir to ensure the shrimp are cooking evenly. Re-cover and cook for 10 minutes or until all of the shrimp are just opaque.
Transfer the shrimp and some of the sauce to a wide, shallow serving dish. Sprinkle with the parsley. Serve warm.