Subj : Crockpot N.Y. Times - 33
To   : All
From : Dave Drum
Date : Sun Mar 31 2024 16:38:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Cooker Shrimp In Purgatory
 Categories: Seafood, Vegetables, Herbs, Chilies, Cheese
      Yield: 4 servings
 
      3 tb Olive oil
      1    Yellow or red onion; minced
      8 oz Roasted red peppers; drained
           - chopped
      2 tb Minced jarred Calabrian
           - chilies
           +=OR=+
      2 tb Minced, jarred, cherry
           - peppers; stemmed
           +=OR=+
      2 tb Cherry pepper relish
      8 cl Garlic; minced
      1 ts Dried oregano
      1 ts Red-pepper flakes; more as
           - needed
    1/2 ts Fennel seeds
     14 oz Can whole or crushed
           - tomatoes
           Salt & black pepper
  1 1/2 lb Peeled, deveined shrimp
      1 tb Capers; drained
      2    Scallions; thin sliced
    1/2 c  Grated Parmesan; more for
           - serving
 
  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.
  
  By: Sarah DiGregorio
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Kombucha tastes like germs which is not surprising because it is.
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