Twenty-five years ago, I was very lucky. I met and fell in love with a wonderful guy from a big family: a great dad, five siblings and a mother who taught them to cook, vacuum, wash clothes and iron. His family is obsessive about ironing. His sister ironed toddler shorts and T-shirts when we all vacationed at the beach!
During the summer when we first met, Steve and I made pasta salad for a party crowd. It was Steve adding the finishing touches of parsley and paprika for a nice presentation that really caught my interest. Steve Waldron and I had twenty-three great years together.
When Steve passed away, the fact that I’m not a confident everyday cook reared its ugly head. It’s now time to break my fast food habit and learn to cook meals at home that are easy and healthy for me and my son. Many people in our community do not know that Debby is a fantastic cook. She enjoys cooking and making healthy meals.
Friday, she taught me how to cook shrimp amd rice in the crockpot. It was fantastic for the following reasons (1) it was easy (2) it requires no extra work to serve after an exhausting hour at my physical therapy, and (3) my son loved it!
Here is the recipe.
NOLA Style Shrimp and Rice
Active Time: 15 minutes Cooking Time: 7-8 Hours on Low
Ingredients
1 lb package frozen pre-cooked shrimp, deveined, peeled
1-1/4 cups uncooked long grain white rice
1 cup veggie broth
1 can low sodium cream of mushroom soup
1 (15 ounce) can Rotel diced tomatoes with mild chilis
1 small onion, grated
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup frozen peas (or any favorite frozen veggie)
1 teaspoon pepper
1/2 teaspoon garlic
1 tablespoon fresh parsley (1 teaspoon if dried)
dash crushed red pepper (optional)
Directions
This New Orleans, Louisiana (NOLA) style rice and shrimp is easy in the slow cooker. Mix up everything (make sure not to defrost the shrimp) in a slow cooker liberally prepared with cooking spray. Cook on low for 7-8 hours. Serve hot. If you use the tail on kind of frozen shrimp, you’ll have to pull the tails off as you go about eating dinner: pain in the behind, or a fun activity - up to you. Serves 4.
Sounds delicious!
ReplyDeleteI love the slow-cooker bags, have you tried those? Clean up is so much easier. I haven't used them with a really sticky recipe yet, though. Husband doesn't like shrimp, but he's gone this week so I think I will try this.
ReplyDeleteI made this with a variation. I don't like rice in the slow cooker, gets a little mushy for me. So I cooked the rice in the broth, tomatoes, and soup (which, turned out, I had to add more broth and cook a little longer than usual, but it worked), parboiled the shrimp and removed the tails (bought the tail on kind), then sauteed the shrimp with the onion and pepper, and stirred that into the rice. Slightly more labor intensive, but delicious. Could only find Rotel in 10 oz cans, used two. Next time, I would try leaving out the cream soup and add a can of tomatoes (not the spicy Rotel but regular) instead (but probably not if using the slow cooker).
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