Give shrimp cocktail a run for its money during the holidays with this super-easy and super-tasty slow-cooked shrimp dish. Purchase uncooked shrimp for this recipe, and leave the tails on to make them easier to eat.
Makes 6 to 8 servings.
1/2 cup olive oil
4 cloves garlic, crushed
1/2 cup Asian chili sauce with soya bean oil, medium hot
2 tablespoons unsweetened coconut milk
2 pounds large raw shrimp (about 30), peeled up to the tails and deveined
1. In a bowl, combine the olive oil, garlic, chili sauce, and coconut milk. Whisk to combine. Pour into the slow cooker. Cover and cook on High for 20 to 30 minutes while you clean the shrimp.
2. Add cleaned shrimp to the hot sauce, and stir to coat the shrimp thoroughly. Cover and continue to cook on High for another 10 to 15 minutes until shrimp are cooked but not overdone.
3. Transfer the shrimp to a bowl or a serving dish with a slotted spoon. Pour the sauce into a bowl for dipping.