This is the fifth SlowCookable newsletter. I can't believe it's already been five weeks. Since every previous recipe used meat, I thought I'd switch things up with seafood this week.
It's kind of a funny story about how I came upon this recipe. Our Twitter was followed by another slow cooking website called Easy Slow Cook and this was one of the recipes they had. When I saw it I knew that I had to make it.
My only critique would be that I think it needed a bit more seasoning. Adding some salt to the finished dish was very necessary. Other than that, it's easily one of the easiest and best tasting dishes we've done on SlowCookable so far. Lots of flavor.
Ingredients (servings: 6, cost: $43)
Instructions (prep: 15 minutes)
- 1 pound uncooked shrimp (I went with "large" shrimp)
- 1 28z can crushed tomatoes
- 1 can coconut milk
- 1 zucchini (cut into one inch chunks)
- ½ large yellow onion (chopped)
- 1 large red pepper (cut into strips)
- 1 large yellow pepper (cut into strips)
- 1 green onion bundle (chopped)
- 2 cups of chopped carrots
- 4 stalks of celery (chopped)
- 3 tbsp red curry paste
- 1 tsp Sriracha
- 1 tsp ground chipotle chile
- 1 tsp sea salt
- Empty crushed tomatoes and coconut milk into the slow cooker.
- Mix in curry paste, Sriracha, and spices.
- Cut vegetables up and add them to slow cooker and stir.
- Cook on high for 3 hours or low for 6 hours. I chose to do low.
- Add shrimp to slow cooker 5-10 minutes before serving. 5 minutes if it's on high and 10 minutes if it's on low.
Adapted from Easy Slow Cookable
Honey Balsamic Pulled Pork
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