This food is my new addiction, and I can’t keep quiet about it.

Nothing hugs the soul quite like the comfort of a well-made shrimp scampi, especially when it’s spiced up with a touch of Cajun flair. Born in the heart of Louisiana, Cajun cooking is robust, heartily embracing spices and flavors that turn simple ingredients into rich, flavorful dishes. This slow cooker Cajun shrimp scampi is a nod to those flavors married with the ease of Midwestern slow-cooking methods. It’s just perfect for those busy days when you want a delightful meal waiting for you at home.

This dish goes beautifully with a side of buttered rice or crusty bread to soak up all the delightful juices. For a lighter touch, a crisp, green salad dressed with a zesty vinaigrette complements the richness of the shrimp magnificently. Don’t forget to add a squeeze of fresh lemon for that added zest right before serving!

Ingredients

2 lbs of shrimp, peeled and deveined
3 tablespoons of Cajun seasoning
1 tablespoon of olive oil
1 tablespoon of garlic, minced
1/4 cup of chicken broth
1/4 cup of white wine
1/4 cup of lemon juice
1/4 cup of chopped parsley
4 tablespoons of butter
Salt and pepper to taste

Directions

1. In a mixing bowl, toss the peeled and deveined shrimp with Cajun seasoning until they are well-coated.

2. Pour the olive oil into the slow cooker and add the seasoned shrimp, spreading them out evenly.

3. Add the minced garlic, chicken broth, white wine, and lemon juice over the shrimp.

4. Cover and cook on low for about 2.5 to 3 hours, or until the shrimp are pink and cooked through.

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5. When ready to serve, stir in the butter and chopped parsley, and season with salt and pepper to taste.

6. Give everything a good mix to ensure the shrimp are nicely coated in the sauce.

For those who love a bit more heat, feel free to increase the amount of Cajun seasoning or add a pinch of red pepper flakes. If you’re watching your wine intake, you can substitute the white wine with extra chicken broth or a splash of apple cider vinegar for a little tang.

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