Slow Cooker Shrimp and Brussels Sprout Stew
What Started it all:
Shrimp, Brussels sprout, canned tomatoes, slow cooker
This slow cooker shrimp and Brussels sprout stew is a hearty and nutritious dish that's perfect for a family meal. It's packed with flavor and showcases the beauty of using fresh, seasonal ingredients. Enjoy this low-carb delight with your loved ones!
Ingredients
- 1 pound of shrimp, peeled and deveined
- 1 pound of Brussels sprouts, trimmed and halved
- 1 can of diced tomatoes
- Salt and pepper to taste
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of paprika
- 1 teaspoon of dried thyme
- 1 cup of chicken or vegetable broth
Instructions
- Heat the olive oil in a pan over medium heat.
- Add the minced garlic and sauté until fragrant.
- Add the shrimp to the pan and cook until they turn pink, then remove from the heat.
- In a slow cooker, combine the Brussels sprouts, canned tomatoes, paprika, thyme, and broth.
- Season with salt and pepper.
- Add the cooked shrimp to the slow cooker mixture.
- Stir to combine all the ingredients.
- Cover and cook on low for 4-5 hours, or until the Brussels sprouts are tender.
- Serve the stew hot, garnished with fresh herbs if desired.