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

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