Subj : Crockpot N.Y. Times - 33
To   : All
From : Dave Drum
Date : Sun Mar 31 2024 04:26 pm

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 Minced jarred Calabrian
          - chilies
          +=OR=+
     2 tb Minced, jarred, cherry
          - peppers; stemmed
          +=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 Peeled, deveined shrimp
     1 tb Capers; drained
     2    Scallions; thin sliced
   1/2 c  Grated Parmesan; more for
          - serving

 In a 6 to 8 quart 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
 teaspoon 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.

 By: Sarah DiGregorio

 Yield: 4 servings

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

 Uncle Dirty Dave's Archives

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