MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow Cooker Shrimp In Purgatory
Categories: Seafood, Vegetables, Herbs, Chilies, Cheese
     Yield: 4 servings

     3 tb Olive oil
     1    Yellow or red onion; minced
     8 oz Roasted red peppers; drained
          - chopped
     2 tb Jarred Calabrian chilies;
          - minced -OR-
     2 tb Jarred cherry peppers;
          - stemmed, minced -OR-
     2 tb Cherry pepper relish
     8 cl Garlic; minced
     1 ts Dried oregano
     1 ts Red-pepper flakes; more as
          - needed
   1/2 ts Fennel seeds
    14 oz Can whole or crushed
          - tomatoes
          Salt & black pepper
 1 1/2 lb Shrimp; peeled, deveined
     1 tb Capers; drained
     2    Scallions; thin sliced
   1/2 c  Parmesan; grated,
          - more for serving

 In a 6 to 8 qt slow cooker, combine the oil, onion, roasted red
 peppers, Calabrian chiles, garlic, oregano, red-pepper flakes,
 fennel seeds, and tomatoes. (Crush the tomatoes by hand if using
 whole.) Season with 1/2 ts salt and several generous grinds of
 black pepper. Stir well to combine, then cover and cook on high for
 5 hours. (The sauce holds well on warm for up to an additional
 3 hours.)

 Increase the heat to high if it has switched to warm. Stir in the
 shrimp, capers and scallions. Cover and cook until the shrimp are
 curled and opaque, 15 to 20 minutes, depending on size and
 quantity. Turn off the heat and taste the sauce. Add more
 red-pepper flakes and salt and pepper, if you like. Sprinkle the
 cheese over the top and serve, passing more Parmesan and red-pepper
 flakes at the table.

 Recipe by Sarah DiGregorio

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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