Crock Pot Recipes » Fish & Seafood Recipes

Slow Cooker Shrimp Marinara

Judy Wilson — Sun, 19 Jul 2009 21:49:05 +0000

1 pound cooked shelled shrimp
1 (16 oounce) can of diced tomatoes
2 tablespoons minced parsley
1 clove of garlic, minced
1/2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried oregano
1 (6 ounce) can tomato paste
1/2 teaspoon seasoned salt
Grated Parmesan cheese

Combine diced tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt in slow cooker.

Cover and cook on low for 6 to 7 hours.

Turn slow cooker to high and stir in shrimp.

Cover and cook on high for 10 to 15 minutes more until Shrimp is heated through.

Serve over rice or cooked spaghetti.

Top with Parmesan cheese.

Potato Fish Bake

Judy Wilson — Sun, 10 May 2009 18:25:22 +0000

1 (10 3/4 ounce) can cream of celery soup
1/2 cup water
1 pound perch fillet, fresh or thawed
2 cups cooked, diced potatoes, drained
1/4 cup grated Parmesan cheese
1 Tbsp. chopped parsley
1/2 tsp. salt
1/2 tsp. dried basil
1/4 dried oregano

Combine soup and water. Pour half in slow cooker. Spread fillet on top. Place potatoes on fillet. Pour remaining soup mix over top.

Combine cheese and herbs. Sprinkle over ingredients in slow cooker.

Cover and cook on HIGH 1-2 hours, being careful not to overcook fish.

Makes 4 servings.

Mexican Style Fish Chowder

Judy Wilson — Mon, 05 Jan 2009 00:19:28 +0000

2 (10 3/4 ounce) cans condensed cream of celery soup
1 (16 to 20 ounce) package frozen whole kernel corn
1 1/2 cups milk
1 pound cod or other white-fleshed fish fillets
2 (14 1/2 ounce) cans Mexican-style stewed tomatoes, undrained

Lightly coat a 3 1/2 or 4 quart slow cooker with cooking spray. In the prepared cooker combine soup, corn and milk.

Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 hours.

Stir chowder. Place fish on top of the mixture in the slow cooker. Cover and cook on HIGH for 1 more hour. Stir in undrained tomatoeCs.

Easy Clam Chowder

Judy Wilson — Wed, 03 Dec 2008 03:23:22 +0000

1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can New England clam chowder
2 (6.5 ounce) cans minced clams
1 quart half-and-half cream
1 pint heavy whipping cream

Mix cream of celery soup, cream of potato soup, clam chowder, one can undrained clams, one can drained clams, half-and-half cream, and whipping cream into slow cooker.

Cover and cook on LOW for 6 to 8 hours.

Makes 8 to 10 servings

Creamy Seafood Chowder

Judy Wilson — Sun, 02 Nov 2008 23:50:47 +0000

1 quart (4 cups) half-and-half
2 cans (14 1/2 ounces each) whole white potatoes, drained and cubed
2 cans (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 bag (16 ounces) frozen hash brown potatoes
1 medium onion, minced
1/2 cup (1 stick) butter, diced
1 teaspoon salt
1 teaspoon black pepper
5 cans (8 ounces each) whole oysters, drained and rinsed
2 cans (6 ounces each) minced clams
2 cans (4 ounces each) cocktail shrimp, drained and rinsed

Combine half-and-half, canned potatoes, soup, frozen potatoes, onion, butter, salt and pepper in 5 quart slow cooker. Mix well.

Cover and cook on LOW 3 1/2 to 4 1/2 hours.

Add oysters, clams, shrimp; stir gently. Cover and cook on LOW 30 to 45 minutes or until done.

Makes 8 to 10 servings.

Citrus Fish

Judy Wilson — Wed, 22 Oct 2008 23:53:11 +0000

1 fresh orange
1 fresh lemon
1 white onion
5 tablespoons fresh chopped parsley
1/4 teaspoon butter
2 pounds fresh fish fillets, skinned and deboned
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 teaspoons vegetable oil

Before peeling, finely grate orange and lemon to yield 2 teaspoons of rind. Peel the rind from the orange and lemon. Slice the fruit into 1/4 inch thick pieces.

Peel and chop the onion into 1/4 inch pieces.

Wash the parsley under cold water and chop into 1/4 inch lengths.

Rub the butter on the bottom of the slow cooker. Add the fish fillets. Sprinkle salt and pepper over the fillets. Put the onion and parley and grated rinds on top of fish. Drizzle with vegetable oil.

Cover and cook on LOW for 1 1/2 hours.

Ten minutes before serving, add the orange and lemon slices on top.

Serves 4 to 6.

Seafood Favorite Medley

Judy Wilson — Tue, 21 Oct 2008 23:53:09 +0000

1 pound shrimp, peeled and deveined
1 pound crabmeat
1 pound bay scallops
2 (10 3/4 ounce) cans cream of celery soup
2 soup cans milk
2 tablespoons butter, melted
1 teaspoon Old Bay seasoning
1/4 – 1/2 teaspoon salt
1/4 teaspoon pepper

Layer shrimp, crab and scallops in slow cooker.

Combine soup and milk. Pour over seafood.

Mix together butter and spices and pour over top.

Cover and cook on LOW 3-4 hours.

Serve over rice or noodles.

Makes 8 to 10 servings.

Shrimp Marinara

Judy Wilson — Mon, 28 Jul 2008 01:50:05 +0000

4 large red tomatoes
1 garlic clove
2 tablespoons frest parsley, minced
1/2 teaspoon dried basil
1 teaspoon table salt
1/4 teaspoon ground black pepper
1 teaspoon dried oregano
1 (6 ounce) can tomato paste
1/2 pound small to medium sized fresh shrimp

Chop the tomatoes into 1-inch pieces. Peel and mince the garlic. Mince the parsley by chopping into very small pieces. Add the tomatoes, garlic, parsley, basil, salt, pepper, oregano and tomato paste to the slow cooker.

Cook covered on low setting for 6 to 8 hours.

Cook the shrimp by boiling it in a large kettle for 10 minutes. Rinse with cold water. Remove the shells and tails. Devein shrimp. Add the shrimp to the slow cooker and stir well. Turn the setting to high and cook covered for 15 to 20 minutes.

Serve over linguine noodles and top with Parmesan cheese.