Shrimp in a slow cooker

Name: Shrimp in a slow cooker
Total time: 20 min
Yield: 1
Ingredients: 7 Shrimps; 1 cloves of garlic Garlic; 5 g Parsley; to taste Green onions; 45 g Lemons; 2 Bay leaf; 10 Mixed peppercorns; to taste Dry spices; to taste Salt; 100 g Frozen vegetables

Shrimp in a slow cooker - tasty, healthy and always appropriate! Shrimp cooked in a slow cooker is a universal recipe. Firstly, they will decorate any holiday or Lenten table. It's the best for the New Year! Secondly, they will not lose their benefits with this method of preparation. Thirdly, they are beneficial for those who love healthy eating. You can serve with vegetables (fresh, boiled or fried) or rice, with sauces and dry or semi-dry white wine.

57

20912

Chloe Moore

Author of the recipe

Calories

200Kcal

Protein

31gram

Fat

3gram

Carbs

9gram

*Nutritional value of 1 serving

Ingredients

Servings: 1

7

1cloves of garlic

5g

to taste

45g

2

10

to taste

to taste

100g

Step-by-step preparation

Cooking time: 20 mins

STEP 1
First, defrost the shrimp if they are from the freezer. Then be sure to rinse under water.
STEP 2
Let's prepare spices that both you and the shrimp will “like.”
STEP 3
Let's cut the garlic, because... in this form it will release its aromas faster.
STEP 4
Let's prepare the greens - the one that suits your taste best, or the one that is currently on hand.
STEP 5
Cut slices of lemon (take 0.5 lemon per 1 liter of water).
STEP 6
Pour water into the bowl of the multicooker, turned on in the “stew” mode, salt it to taste, wait for it to boil and send here everything that you have prepared for cooking the shrimp. To save time, you can turn on the multi immediately, at the beginning of cooking!
STEP 7
We'll send the shrimp here in a minute or two.
STEP 8
Make something from frozen vegetables. It is desirable that they are gracefully cut.
STEP 9
Remove the shrimp after 3-4-5 minutes (depending on size). Place frozen vegetables here for a few minutes. After peeling the shrimp, combine them with the side dish and sprinkle with lemon juice. The Lenten holiday meal is ready. Delicious both hot and cold.

Comments on the recipe

KiraMir

24.08.2023

4.8

Thanks for the recipe. I cook shrimp with garlic in a frying pan. That's also a good way.

Maria

24.08.2023

4.6

Thank you for participating in the Best Recipe of the Week competition. The recipe is very interesting. A few words about the photograph. In the main photo it is not entirely clear what lies across the plate and runs across the entire frame. Only thanks to the last photo of step 9 it becomes clear that these are sticks. It is advisable to separate them and not photograph them in such a welded state. By the way, the photo from step 9 is more interesting and carries more history than the main photo. Because in the main photo it was not possible to convey the foreground with the necessary clarity, which is present in step 9, and the sticks take up too much space in the photo and seem to cross out the frame. All attention is focused not on the shrimp, but on them. Khrumka posted two articles to help food photographers: How to photograph food. A guide for beginners. How to photograph food. Food photography for beginners.