Recipe: Garlicky Shrimp
From America's Test Kitchen's Slow Cooker Revolution
Friday, November 01, 2013
Serves 8 to 10 Cooking Time about 1 hour on High Slow Cooker Size 3 1/2 to 7 quarts
Why This Recipe Works: Delicate, fast-cooking shrimp and the slow cooker may seem like an impossible pairing, but the slow, gentle heat of the slow cooker is actually terrific for producing tender shrimp without the fear of overcooking. With that in mind, we set out to create a classic garlic shrimp recipe that would infuse the shrimp with plenty of rich garlicky flavor. We started by cooking sliced garlic and spices in oil for 30 minutes to soften the raw flavor of the garlic and allow the spices’ flavors to bloom. Once the oil was sufficiently flavored, we stirred in the shrimp. A mere 20-minute poach in the garlicky oil was enough to cook and season the shrimp. While we prefer the flavor of smoked paprika in this recipe, you can substitute sweet paprika. Serve with crusty bread for dipping in the infused oil.
3/4 cup extra-virgin olive oil
6 garlic cloves, sliced thin
1 teaspoon smoked paprika
Salt and pepper
1/4 teaspoon red pepper flakes
2 pounds large shrimp (26 to 30 per pound), peeled and deveined
1 tablespoon minced fresh parsley
1a. For a 31/2- to 5-quart slow cooker: Combine oil, garlic, paprika, 1 teaspoon salt, 1/4 teaspoon pepper, and pepper flakes in slow cooker, cover, and cook until flavors meld, about 30 minutes on high. Stir in shrimp, cover, and cook on high until opaque throughout, about 40 minutes, stirring halfway through cooking.
1b. For a 51/2- to 7-quart slow cooker: Combine oil, garlic, paprika, 1 teaspoon salt, 1/4 teaspoon pepper, and pepper flakes in slow cooker, cover, and cook until flavors meld, about 30 minutes on high. Stir in shrimp, cover, and cook on high until opaque throughout, about 20 minutes, stirring halfway through cooking.
2. Transfer shrimp and oil mixture to serving dish. Sprinkle with parsley and serve.
Quick Prep Tip: Peeling and Deveining Shrimp
To devein shrimp, hold shrimp firmly in 1 hand, then use paring knife to cut down back side of shrimp, about 1/8 to 1/4 inch deep, to expose vein. Using tip of knife, gently remove vein. Wipe knife against paper towel to remove vein and discard.
From America's Test Kitchen's Slow Cooker Revolution, volume 2: The Easy-Prep Edition. America's Test Kitchen. (c) 2013