Slow Cooker Mexican Coffee Shrimp with Zucchini
What Started it all:
Shrimp, Zucchini, coffee, slow cooker
In a slow cooker, combine the shrimp, sliced zucchinis, brewed coffee, chili powder, cumin, paprika, salt, and pepper.
Ingredients
- 1 pound of shrimp, peeled and deveined
- 2 zucchinis, sliced
- 1 cup of brewed coffee
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a slow cooker, combine the shrimp, sliced zucchinis, brewed coffee, chili powder, cumin, paprika, salt, and pepper.
- (Gently stir the ingredients together in the slow cooker, ensuring the shrimp and zucchinis are coated with the coffee and spices.)
- Cover and cook on low for 2-3 hours, or until the shrimp are pink and opaque.
- (Set the slow cooker to low heat and let the flavors infuse together slowly.)
- Once the shrimp are cooked, taste and adjust the seasoning if needed.
- (Taste the dish and add more salt, pepper, or spices according to your preference.)
- Serve the Mexican coffee shrimp and zucchini over a bed of rice or quinoa, and garnish with fresh cilantro.
- (Plate the dish attractively, and sprinkle the fresh cilantro on top for a burst of flavor and color.)