Best Slow Cooker Shrimp And Greens Stew Recipes

SLOW-COOKER SHRIMP BOIL

Slow-Cooker Shrimp Boil image

You don't have to live by the shore to enjoy a good old-fashioned New England-style shrimp boil. Use a slow cooker to cook potatoes and seasonings, then add the corn, shrimp and sausage to cook in the flavorful broth at the end.

Provided by Food Network Kitchen

Categories main-dish

Time 5h

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1/4 cup seafood seasoning, such as Old Bay
2 large ears yellow corn, husked and cut in to 1-inch pieces
1 1/2 pounds large, deveined, shell-on shrimp
8 ounces kielbasa, halved lengthwise and cut into 2-inch pieces
3 cloves garlic, lightly smashed
2 bay leaves
2 medium yellow onions, cut into eighths
1/2 cup chopped fresh parsley
1/4 cup fresh lemon juice
Crusty bread, for serving
3 pounds very small red bliss potatoes (each about 1-inch in diameter)

Steps:

Put the potatoes, garlic, bay leaves, onions, 2 tablespoons of the seafood seasoning and 4 cups water in the insert of a 6-quart slow cooker. Stir to combine. Cover with a lid and cook on low heat for 4 hours.
Remove the lid and switch to high heat. Gently stir in the corn, shrimp, sausage and the remaining 2 tablespoons seafood seasoning. Cover with a lid and cook until the shrimp turn opaque and the sausage is warm through, 30 to 45 minutes. Gently stir in the parsley and lemon juice.
Serve directly from the slow cooker or pour into a large serving bowl and serve immediately with crusty bread.

SLOW-COOKER SEAFOOD STEW

Slow-Cooker Seafood Stew image

Ladle out big bowlfuls of his hearty soup, packed with fresh fish and shrimp, plus easy canned crab and clams and a bounty of vegetables.

Provided by Betty Crocker Kitchens

Categories Entree

Time 5h5m

Yield 8

Number Of Ingredients 18

Ingredients

2 cups chopped onions
2 medium stalks celery, finely chopped (1 cup)
5 garlic cloves, minced
1 (28-oz.) can diced tomatoes, undrained
1 (8-oz.) bottle clam juice
1 (6-oz.) can tomato paste
1/2 cup dry white wine or water
1 tablespoon red wine vinegar
1 tablespoon olive or vegetable oil
2 1/2 teaspoons dried Italian seasoning
1/4 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1 lb. firm-fleshed white fish, cut into 1-inch pieces
3/4 lb. shelled deveined uncooked medium shrimp, tails removed
1 (6 1/2-oz.) can chopped clams with juice, undrained
1 (6-oz.) can crabmeat, drained
1/4 cup chopped fresh parsley

Steps:

In 5 to 6-quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, wine, vinegar, oil, Italian seasoning, sugar, pepper flakes and bay leaf; mix well.
Cover; cook on High setting for 4 hours.
Stir fish, shrimp, clams with juice and crabmeat into stew. Reduce heat setting to Low; cover and cook an additional 30 to 45 minutes or until fish flakes easily with fork.
Just before serving, remove and discard bay leaf. Stir in parsley.

Nutrition Facts : Calories 215, Carbohydrate 15 g, Cholesterol 125 mg, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 1/3 Cups, Sodium 610 mg, Sugar 5 g

SLOW-COOKER GREENS AND DUMPLINGS

Slow-Cooker Greens and Dumplings image

Provided by Molly Yeh

Categories side-dish

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds collard greens, chopped
1 1/2 pounds kale, chopped
1 pound thick-cut pancetta, diced
3 cups chicken stock
One 15.5-ounce can cannellini beans, drained and rinsed
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
A few shakes hot sauce, such as Tabasco
1/2 teaspoon kosher salt
Freshly ground black pepper
2 cloves garlic, minced
2 large shallots, finely chopped
One 11-ounce can French bread dough, sliced into 1/2-inch pieces

Steps:

Combine the greens, pancetta, chicken stock, beans, apple cider vinegar, brown sugar, hot sauce, salt, pepper, garlic and shallots in a slow cooker and fold to combine. Top with the bread dough. Cover and cook on high for 4 hours.