Crockpot Seafood Recipes

Herbed Salmon Bake recipe
2 chicken bouillon cubes
1 cup boiling water
1 (16 ounce) can salmon, drained and flaked
2 cups seasoned stuffing croutons
1 cup grated Cheddar cheese
2 eggs, beaten
1/4 teaspoon dry mustard

Dissolve bouillon cubes in boiling water. Combine all ingredients; mix well. Pour into well-greased crock pot. Cover and cook on HIGH for 2 to 4 hours

Shrimp Creole recipe
This is even better the next day!

1 1/2 cups diced celery
1 1/4 cups chopped onion
3/4 cup chopped green bell pepper
1 (8 ounce) can tomato sauce
1 (28 ounce) can whole tomatoes
1 clove garlic*
1 teaspoon salt
1/4 teaspoon pepper
6 drops Tabasco sauce (optional)
1 pound shrimp, deveined and shelled
1 teaspoon garlic salt or 1/4 teaspoon garlic powder

Combine all ingredients except shrimp. Cook for 3 to 4 hours on HIGH or for 6 to 8 hours on LOW. Add shrimp for the last hour of cooking.

Serve over hot rice.

Chicken, rabbit or crawdads may be substituted for shrimp

Shrimp Newburg recipe
1 can cream of shrimp soup
3/4 cup evaporated milk
1 1/2 cups shrimp, cooked
1 (4 ounce) can mushrooms, drained and sliced
2 tablespoons dry sherry
2 egg yolks, beaten

Place all ingredients, except egg yolks, in crock pot. Cover and cook on LOW for 4; to 5 hours. Stir in egg yolks; cook one more hour.

Serve over rice.

Sweet and Sour Shrimp recipe
1 (6 ounce) package frozen Chinese pea pods, partially thawed
1 (13 ounce) can juice-pack pineapple chunks or tidbits (drain and reserve juice)
2 tablespoons cornstarch
3 tablespoons granulated sugar
1 chicken bouillon cube
1 cup boiling water
1/2 cup reserved pineapple juice
2 teaspoons soy sauce
1/2 teaspoon ground ginger
2 (4 1/2 ounce) cans shrimp, rinsed and drained
2 tablespoons cider vinegar
Fluffy rice

Place pea pods and drained pineapple in crock pot.

In a small saucepan, stir together cornstarch and sugar.

Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple. Cover and cook on LOW setting for 4 to 6 hours.

Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.

Yields 4 to 5 servings (about 1 1/2 quarts).

Szechwan Shrimp recipe
1 (8 ounce) package frozen cooked shrimp
1 tablespoon cornstarch
1/2 cup salsa
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 tablespoons chunky peanut butter
1/4 teaspoon ground ginger
1 (15 ounce) can baby corn, drained
4 1/2 ounces shiitake mushrooms
1 cup snow peas

Combine cornstarch, salsa, honey, soy sauce, mustard, peanut butter and ginger in crock pot. Gently stir in the corn, mushrooms and snow peas. Cook on HIGH for 1 hour.

Add frozen shrimp. Cook on HIGH 1 hour more.

Serve over hot cooked rice.