Shrimp MarinaraJuly 27, 2008 | Email This Post Print This Post Post a Comment
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.