A few months ago, we shared an easy crockpots shrimp scamping recipe that we adapted from a great post on cookbook.com.
And, after we shared the recipe, we saw a couple of comments from people saying they had trouble with scampicampi, so we thought we’d share the same recipe and share the steps we went through to make it!
If you’re a crock pot cook, this recipe will give you the same satisfaction you get from eating at home in the crock pots!
And if you don’t have a crocker, you’ll also love these crock potatoes.
And if that’s not enough, these shrimp scAMPICAMPI shrimp scapones also taste great in a crokpot!
You can use the shrimp as a topping or to make a salad, but you can also serve the scampis on their own, and we promise you will love it!
You could even add the shrimp to a baked potato, which is a fun, easy and delicious side dish!
This is a great recipe that you’ll want to make all year round, so it’s a great way to stock up on some tasty seafood.
All you need is some shrimp, some fresh vegetables and a little salt and pepper to season.
We hope you enjoy these scampichamps shrimp scapa!
1 lb. shrimp scapella, peeled and deveined 1 tbsp.
coconut oil 1 garlic clove, peeled 1 green onion, chopped 1 green bell pepper, chopped 3 cups chicken stock 1 tsp.
sea salt 1/2 cup freshly ground black pepper 3 tbsp.
freshly ground pepper 1/4 cup olive oil 1 tsp black pepper 1 tsp ground cumin 1/3 cup sugar 1 tsp sea salt Instructions First, make the shrimp scapy.
Combine the coconut oil, garlic and onion in a small saucepan and bring to a boil over medium-high heat.
Reduce the heat to low and simmer for 30 minutes or until the garlic is softened.
Add the bell pepper and green onions and cook for another 10 minutes or so.
Season with sea salt, pepper and sugar and bring the mixture to a simmer.
Cook for about 5 minutes or more until the shrimp are tender and the garlic has softened.
Drain the shrimp in a colander and rinse well.
Then, add the stock, black pepper, cumin and pepper.
Cook over medium heat for 30 seconds or until fragrant and slightly salty.
Remove from the heat and add the chopped green onion.
Taste the mixture and add more salt and season if needed.
Transfer the shrimp into a bowl and season with salt and fresh pepper.
Serve on their shells, on a bed of lettuce or lettuce leaves and garnish with a small slice of avocado.
Notes This recipe is a collaboration between Emily’s Kitchen, Crock Pot, and Chef Daniele (aka Chef Dan) of The Raccoon Hut.