SLOW COOKER SHRIMP IN PURGATORY
This recipe is inspired by eggs in purgatory, a Southern Italian dish in which eggs simmer in a spicy tomato sauce. Shrimp aren't commonly thought of as slow cooker material, but here, the sauce simmers for several hours, and the quick-cooking shrimp is dropped in just a bit before you want to eat. (You can use frozen shrimp; just thaw them first.) Cooking the sauce on high allows the onion and garlic to tenderize and melt into the sauce. The tomatoes and roasted peppers caramelize slightly as they simmer, so when fully cooked, the sauce should be a shade darker than when you started. The sauce holds well on the warm setting. Serve the shrimp in shallow bowls on its own, or over orzo, couscous or polenta and with crusty bread. Find a skillet version of this dish here.
Provided by Sarah DiGregorio
Categories dinner, weekday, seafood, main course
Time 5h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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.
SHRIMP IN PURGATORY
This one-skillet shrimp dish is inspired by the bright flavors of eggs in purgatory, the classic Southern Italian dish in which eggs simmer in a spicy tomato sauce. The exact origins of the name are uncertain, but many say the sauce is meant to represent purgatory, and the eggs, souls. Here, shrimp stand in for the eggs, and the tomato sauce is rich and tangy, with roasted red peppers and capers. You can use frozen shrimp; just defrost them first. Serve the shrimp in shallow bowls, with crusty bread, or over orzo, couscous or polenta. Find a slow cooker version of this dish here.
Provided by Sarah DiGregorio
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Warm the olive oil in a 12-inch skillet over medium-high. Add the onion, season generously with salt, and cook, stirring, until the onion is translucent, soft and starting to turn golden, 7 or 8 minutes. If necessary, decrease the heat to medium to prevent scorching.
- Add the garlic and cook until fragrant and softened, about 2 minutes. Stir in the oregano, red-pepper flakes and fennel seeds, then the Calabrian chiles, roasted red peppers and tomatoes. (Crush the tomatoes by hand, if using whole.) Season with salt and pepper. Bring to a simmer, adjust the heat to maintain a simmer, and cook for about 5 minutes to slightly reduce the sauce and blend the flavors.
- Add the shrimp, scallions and capers, and cook until the shrimp are curled, pink and opaque, 3 to 7 minutes, depending on size and quantity. Turn off the heat and taste the sauce. Add more red-pepper flakes, salt and pepper, if you like. Sprinkle the cheese over the top and serve, passing more Parmesan and red-pepper flakes at the table.
SHRIMP JAMBALAYA
The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.
Provided by Pierre Franey
Categories dinner, sauces and gravies, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Peel and devein the shrimp. The shells may be used to make a broth (see recipe).
- Heat the oil in a kettle or large saucepan with a heavy bottom over medium heat. Add the flour, and cook, stirring constantly, until lightly browned. Do not burn.
- Add the onion, green onions, green pepper, celery and garlic. Cook, stirring, until wilted. Add ham and stir. Add the tomatoes, thyme and oregano, and bring to a boil. Stir in the uncooked rice, if desired. Add salt, pepper and shrimp broth. Reduce heat to medium-low, and simmer, uncovered, about 25 minutes; add the shrimp and stir. Cook about 10 minutes longer or until it has thickened, but is still slightly soupy. Serve in bowls with chopped green onions on the side as an optional garnish.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 8 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 975 milligrams, Sugar 3 grams, TransFat 0 grams
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