Crockpot Seafood Recipes

Ready in: 2-5 hrs

Ingredients:
1 can Cream of shrimp soup
3/4 cup Evaporated milk
1 1/2 cup Shrimp, cooked
4 ounces Mushrooms, drained and sliced
2 tablespoons Dry sherry
2 Egg yolks, beaten

Directions:

Place all ingredients, except egg yolks, in crockpot. Cover and cook on low for 4 to 5 hours. Stir in egg yolks, let cook one more hour. Serve over rice.

Tips:

Cream of shrimp soup not available? If so use cream of mushroom.
Also try adding two minced cloves of garlic. Plus it's very low fat so it won't blow your diet if you're watching calories!

Sweet & Sour Shrimp

Ingredients:

1 6-oz pkg frozen peas, thawed
1 13-oz can pineapple, w/juice
2 Tbs cornstarch
3 Tbs sugar
1 chicken bouillon cube
1 c. boiling water
½ c. reserved pineapple juice
2 tsp soy sauce
½ tsp ground ginger
1/2 lb shrimp, shelled
2 Tbs cider vinegar
White rice

Directions:

Place pea pods and pineapple chunks in slow cooker. In a pan, combine cornstarch and sugar. Dissolve bouillon cube in water and add to saucepan along with soy sauce and ginger. Bring to a boil, cook for 1 min. Pour into slow cooker. Cover; cook on Low 5-6 hours. 30 mins. before serving, add shrimp and vinegar. Serve over hot rice

Crock Pot Crawfish Dip Recipe

3 (10 3/4 -oz.) cans cream of celery soup

2 (6-oz.) pkgs. processed cheese

1/4 tsp. Tabasco sauce

1/2 tsp. red pepper flakes

1 (1-lb.) pkg. crawfish tails

French bread cubes or large-scoop corn chips

Spoon cream of celery soup into slow cooker, followed by cheese broken into small sections.

Add seasonings and stir.

Cook on Low for 2 hours or until cheese is pretty well melted. Cut crawfish tails into small pieces. Add into cooker and cook on High for another hour.

Serve with French bread cubes or corn chips.

Serves 8-10.

You can substitute crab, shrimp, bay scallops or lobster for the crawfish.

Swiss Crab Casserole

3 tablespoons butter or margarine
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup chopped green bell pepper
3 tablespoons flour
3 chicken bouillon cubes
2 1/2 cups boiling water
1 cup quick-cooking rice
2 7 oz. cans crabmeat -- drained and flaked
2 cups shredded Swiss cheese
1 4 oz. can sliced mushrooms -- drained
1/4 cup sliced pimento-stuffed green olives
1 cup buttered bread crumbs
1/2 cup shredded Swiss cheese

In skillet, melt butter and lightly saute celery, onion, and green bell pepper. Remove from heat and blend in flour. Dissolve bouillon cubes in boiling water. Add to skillet and bring to boil, stirring constantly. Cook sauce over medium heat for about 2 minutes or until slightly thickened. Lightly toss remaining ingredients except buttered crumbs and 1/2 cup shredded Swiss cheese in slow cooker. Add sauce; stir lightly to blend. Cover and cook on High for 3 to 5 hours.

Pour contents of slow cooker into shallow heatproof serving dish. Cover with buttered bread crumbs and sprinkle with 1/2 cup shredded cheese. Set under broiler until cheese is melted and bread crumbs are crunchy brown.

Crockpot Coconut Thai Shrimp And Rice Recipe
2 (10 oz.) cans chicken broth
1 cup water
1 tsp. coriander
1/2 tsp. cumin
1 tsp salt
1/2 tsp cayenne pepper
zest and juice of 2 limes (1/3 cup of juice)
7 cloves minced garlic
1 TBLSP. minced fresh ginger
1 medium onion chopped
1 red bell pepper chopped
1 carrott peeled and shredded
1/4 cup flaked coconut
1/2 cup golden raisins
2 cups converted rice
1 lb. peeled and deveined jumbo cooking shrimp (thawed if frozen)
2 oz. fresh snow peas cut into strips
toasted cocoanut for garnish (optional)

In a 5 qt cp, combine chicken broth, water, coriander, cumin, salt, cayenne pepper, lime zest, lime juice, garlic and ginger. Stir in onion, pepper, carrot, coconut, raisins and rice.

Cover and cook on low 3 1/2 hours, or until rice is tender. Check after 3 hours and if liquid is absorbed, but rice is not tender, add 1 more cup water.

When rice is tender, stir in shrimp and snow peas. Cook 30 minutes longer. Sprinkle with toasted coconut and serve.