1. In the base of your slow cooker, lay the raw shrimp.
2. Combine the chicken broth, minced garlic, lemon zest, lemon juice, red pepper flakes, black pepper, and a bit of salt in a bowl and whisk to combine.
Third, when the shrimp have been slow-cooked, pour the garlic-lemon sauce over them.
4. Top the shrimp with a couple slices of sliced butter.
5. Cook, covered, on low for approximately 2 hours, or until shrimp become pink and are opaque throughout. If you cook them for too long, they will get tough. Keep an eye on the shrimp around the 1.5-hour mark; the power of your slow cooker can vary.
6. After that, add the fresh parsley as a garnish and gently whisk to blend the flavors. If you want it extra zesty, serve it hot with some more lemon wedges.
Tips and Variations—If parmesan is something you enjoy, feel free to add some before serving.
During the last half hour of cooking, add a mixture of one tablespoon of cornstarch and one tablespoon of water to the slow cooker if you like a richer sauce.
– Not a fan of parsley? Looking for a change of pace? Try some basil or perhaps a dash of thyme.
– Also, there’s no need to freak out if you unintentionally freeze your shrimp. If you want to use frozen shrimp, you can do so; simply add 30 to 60 minutes to the cooking time.
Promotional Information
Do not hurry the process; it is the secret ingredient to delicious shrimp scampi. While the slow cooker approach will not produce the traditional sear, it does preserve all of the delicious ingredients that make this dish so special. Additionally, it provides the necessary level of detachment throughout a hectic weekday. Grazie, amigos!
Enjoy!
