Ingredients
- 3/4 cup extra-virgin olive oil
- 6 cup garlic cloves, sliced thin
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 2 pound large shrimp (26 to 30 per pound), peeled and deveined
- 1 tablespoon minced fresh parsley
Preparation
Baking Directions:
1a.
For a 3 1/2- to 5-quart slow cooker: Combine oil, garlic, paprika, 1 teaspoon salt, 1/4 teaspoon pepper, and pepper flakes in slow cooker, cover, and cook until flavors meld, about 30 minutes on high.
Stir in shrimp, cover, and cook on high until opaque throughout, about 40 minutes, stirring halfway through cooking.
1b.
For a 5 1/2- to 7-quart slow cooker: Combine oil, garlic, paprika, 1 teaspoon salt, 1/4 teaspoon pepper, and pepper flakes in slow cooker, cover, and cook until flavors meld, about 30 minutes on high.
Stir in shrimp, cover, and cook on high until opaque throughout, about 20 minutes, stirring halfway through cooking.
2.Transfer shrimp and oil mixture to serving dish.
Sprinkle with parsley and serve.
Quick prep tip:Peeling and deveining shrimp: to devein shrimp, hold shrimp firmly in 1 hand, then use paring knife to cut down back side of shrimp, about 1/8 to 1/4 inch deep, to expose vein.
Using tip of knife, gently remove vein.
Wipe knife against paper towel to remove vein and discard.