Tuesday, February 7, 2012

Shrimp in the Crock Pot or Wok

Oh my!  I really had my doubts about this one.  Not only did they turn out really good, but we are going to experiment with the ingredients substituting fish, it was that tasty.  Everyone ate them up.  I found this recipe on A Year of Slow Cooking and she got it from The Pioneer Woman.  So here's my version.  Isn't that what cooking is all about?  Finding a recipe and making it your own?


  • 2lbs of raw shrimp (mine were peeled and frozen, thaw before you cook them)
  • 1 stick of butter
  • 1/4 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 1-2 T of Tabasco sauce (I used 1)
  • 1 tsp salt
  • 1/2 tsp pepper (PW uses much more and Slow Cooking uses 1 tsp) 
  • 3 lemons, juiced
  • 1 T basil (I used the stuff from my spice rack, but by all means use fresh if you can)

What you do:

If you make this in the crock pot- combine everything and cook for about 2 hours, checking every 30 minutes.  That's it.

If you make this in your wok- combine everything and cook on low for about 10-15 minutes or until done. 

I've made it both ways and both were delicious.  There is some major excitement over shrimp night.  I served mine over brown rice that had been cooked using some of the shrimp juice.  Oh my, it was delicious.  I also paired it with green beans and a baguette.  This recipe is a keeper.

On a personal note, I have a sick little one this week so posting will be few at best.  I will also probably get sick myself, as Jack just coughed in my ear for the second time. He's already coughed in my face at least 3 times I can remember.  This weekend I will be performing a one woman show of Tangled because that is his favorite movie and I don't care how many times we watch it if it makes his sick little self happy.  If you haven't checked out the FlyLady you should do it.  I can sit and watch Tangled all day long guilt free because my house is clean.  It's a miracle I tell ya!