Category: Seafood

Hi All!

This first recipe in many months! Sorry about that (sometimes I forget that I have this website)! Any way, below is the recipe for Seafood Chili in the slow cooker.

Ingredients:
– 1/2 lb of shrimp (raw, deveined, and chopped) … I chopped each shrimp into 3
– 1/2 lb of scallops (large bay scallops and cut in half or quarters depending on size)
– 1/2 lb of mussels (I used fully cooked mussels from Shop Rite and then removed the mussels from their shell before putting into the slow cooker
– 2 medium bell peppers (I did one green and 1 red for color variety)
– 2 jalapeño peppers (thinly sliced)
– 1 onion, chopped
– 5 cloves of garlic, sliced
– 4 celery stalks, chopped
– 1 can of 15oz tomato sauce
– 2 -8oz cans of tomato paste
– 1/2c. bone broth
– 1/2c. water
– 1 tsp. chili powder
– 1 tsp. cayenne pepper
– 2 tsp of parsley
– dash of salt and pepper
– dash of garlic powder

Steps:
1. Slice up the bell peppers into bite size, slice the garlic, chop up the onions, slice the jalapenos, cut up the celery stalks.
2. Oil up the slow cooker and add in the tomato paste, tomato sauce, bone broth, water.
3. Add in the peppers, garlic, onions, celery into the slow cooker and stir the ingredients together.
4. Cut up the shrimp and scallops and remove the mussels from the shells. Once that is complete, add to the slow cooker.
5. Add the salt, pepper, chili powder, cayenne pepper, and garlic powder to the slow cooker and stir.
6. Set the slow-cooker on LOW for 3 1/2 hours.
7. ENJOY!

We weren’t sure if this would be as filling as a typically meaty chili so we made some pasta to accompany it. It definitely a dish that would last a few nights of the week.

Hi, All! Sorry about the lack of posts, I’ve been busy enjoying Spooky Season of 2019! Anywho, here is a recipe for Shrimp and Grits in the slowcooker. It was an interesting experiment since 1. I’ve never made shrimp and grits, 2. I’ve only had Shrimp and Grits once (and it was in NOLA!), and 3. I bought the wrong shrimp so it went from a neat meal to a super messy one real quick!

… In other words, this recipe will need some tweaks to perfect it, but overall I enjoyed it!

Ingredients!
– 3 cups of chicken broth
– 3-4 cloves of garlic (minced)
– 2 lbs of shrimp (make sure deveined, no tail, all that good stuff … use that entire bag of shrimp!)
– 2 cups of quick cooking grits (I used Quaker, because I don’t know of any other brands)
– 1 to 1 1/2 cups of shredded cheese (I used a 4 cheese blend – Parmesan, Asiago, Provolone, and Fontina)
– 4 to 6 oz of cream cheese
– 1/2 cup of cream or half-and-half (no more than that because you don’t want the dish to be too soupy)
– 3 TBL of butter (I used Kerrygold, because I find it easier to cook with, but any kind will do)
– 1 TBL of Garlic Powder and Onion Powder (you measure that with your heart though!)
– salt and pepper to taste
– chives (It’s for presentation, so either fresh or dried is fine!)

Steps!
1. Oil the slow cooker with olive oil or butter to make sure nothing sticks while cooking.

2. Add in the chicken broth, grits, spices (garlic powder, onion powder, a little salt, a little pepper), and the cheeses (cream cheese and 4 cheese blend)! Make sure to stir well and set the slow cooker on LOW. I recommend cooking for 3-4 hours. Stir occasionally (maybe every 45 minutes to make sure none of the cheese is stuck or burning).

3. Once the 3-4 hours is complete, let’s add more things! Let’s add in the half-and-half, or cream, the butter, minced garlic, and the real star of the show: the shrimp. To ensure the shrimp is cooked thoroughly, I recommend letting the slow cooker to its job for at least another 45 minutes. If the shrimp isn’t pink or done yet, give it another 15 minutes.

4. Scoop into a bowl or on a plate and add some chives for decoration … or maybe more cheese!

5. Enjoy!