Slow cookers shine from shrimp to nuts
Down-Home Shrimp
This Cajun-inspired dish packs a hint of heat and yields a great sense of freshness. It works best in a medium ( about 3.5 L/3.5 qt.) slow cooker. Makes 4 servings. 1 lb. (500 g) shrimp, peeled and deveined, shells reserved 2 tbsp. (30 mL) freshly squeezed lemon juice 1/4 tsp. (1 mL) cayenne pepper 1 cup (250 mL) dry white wine 1 cup (250 mL) water 2 tbsp. (30 mL) extra-virgin olive oil 1 onion, finely chopped 2 stalks celery, peeled and diced 1 tsp. (5 mL) cracked black peppercorns 1/2 tsp. (2.5 mL) sea salt 1/2 tsp. (2.5 mL) dried thyme 2 bay leaves 1 can (398 mL/14 oz.) diced tomatoes with juice 2 cups (500 mL) thinly sliced okra (see tips) 1 cup (250 mL) corn kernels 1 red or green bell pepper, seeded and diced 2 tbsp. (30 mL) clarified butter 2 cloves garlic, minced In a small bowl, combine shrimp, lemon juice and cayenne. Stir well, cover and refrigerate until ready to use.
To make shrimp stock, combine shrimp shells, white wine and water in a saucepan. Bring to a boil, reduce heat and simmer for 15 minutes. Strain, pushing shells against sieve to extract as much flavour as possible. Measure 1 cup (250 mL) and set aside. Freeze excess.
In a skillet, heat oil over medium heat. Add onion and celery and cook, stirring, until softened, about 5 minutes. Add peppercorns, salt, thyme and bay leaves and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. (Make ahead: Cover and refrigerate shrimp, shrimp stock and vegetable mixture separately overnight. When you’re ready to cook, continue with recipe.)
Transfer to slow cooker stoneware. Stir in shrimp stock. Cover and cook on Low for 6 hours or on High for 3 hours. Stir in okra, corn and bell pepper. Cover and cook on High for 20 minutes, until okra is tender. Remove and discard bay leaves.
When you are ready to serve, heat 1 tbsp. (15 mL) of the clarified butter in a small skillet over medium heat. Add garlic and cook, stirring, for 1 minute. Increase heat to mediumhigh. Using a slotted spoon, immediately add reserved shrimp, in batches, and cook, stirring, until they turn pink, adding remaining butter as necessary. Transfer to slow cooker as completed. Add marinade juices to pan and cook, stirring, for 1 minute. Add to slow cooker, stir well and serve.
Tips:
Okra, a tropical vegetable, has a great flavour, but it becomes unpleasantly sticky when overcooked. Choose young okra pods, 5 to 10 cm (2 to 4 inches) long, that don’t feel sticky to the touch. (If sticky they are too ripe.) Gently scrub pods and cut off the top and tail before slicing.
If you are halving this recipe, use a small slow cooker.