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Old 01-09-2014, 02:33 PM   #11
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I agree with Craig. The slow cooker is no place for fish and seafood. They cook in just minutes. You can go simple by sautéing them and serving with tartar and cocktail sauces or do something like a mixed seafood curry like Harry does.
Aren't there any slow cooker recipes where the seafood is added at the end?
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Old 01-09-2014, 02:51 PM   #12
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Trying a new coconut shrimp recipe.
Craig, if it works out can you let me know. I have shrimp and coconut!
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Old 01-09-2014, 02:52 PM   #13
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Aren't there any slow cooker recipes where the seafood is added at the end?
They really aren't any better than just putting it in at the beginning. Fish and slow cooking are not to go together.
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Old 01-09-2014, 03:18 PM   #14
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Yes, I suspected the crockpot might not be the best method but am becoming bored of all my usual fish and seafood speedy methods...and I have just received a crockpot as a gift, so it's my indulgence right now. I was wondering if there might be some jambalaya type recipes that might work?

I have noticed some chowder recipes but fancy something a little more substantial.
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Old 01-09-2014, 03:22 PM   #15
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Aren't there any slow cooker recipes where the seafood is added at the end?
I have no idea. It wouldn't occur to me to put fish or seafood in the slow cooker, so I wouldn't look for a recipe like that.
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Old 01-09-2014, 03:22 PM   #16
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I have a pot of chowder on the stove:

CWS' Corn-Potato Shrimp Chowder

I roasted 1/2 of the potatoes, skin on, and used some leftover mashed potatoes to thicken the chowder.
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Old 01-09-2014, 04:49 PM   #17
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They really aren't any better than just putting it in at the beginning. Fish and slow cooking are not to go together.
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Originally Posted by GotGarlic View Post
I have no idea. It wouldn't occur to me to put fish or seafood in the slow cooker, so I wouldn't look for a recipe like that.
I wouldn't think there is that much difference from simmering a stock on the stovetop and simmering it in a slow cooker. Just because you are cooking most of the food for hours doesn't mean the seafood has to be in for that amount of time.
Here's one for jambalaya Colleen's Slow Cooker Jambalaya Recipe - Allrecipes.com
Although it never occurred to me to use a slow cooker either, but that doesn't mean it can't be done or is automatically going to overcook the seafood. It all depends on when you put the seafood in.
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Old 01-09-2014, 04:58 PM   #18
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I have some chicken that will be baked with roasted potatoes and a salad.
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Old 01-09-2014, 05:19 PM   #19
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This morning I pot roasted a bottom round roast in V8 juice with carrots, celery and onions.

I'm more excited about the leftovers than the pot roast!

I'm looking forward to some roast beast hash and a small pot of vegetable beef with barley soup!
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Old 01-09-2014, 05:26 PM   #20
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Originally Posted by pacanis View Post
I wouldn't think there is that much difference from simmering a stock on the stovetop and simmering it in a slow cooker. Just because you are cooking most of the food for hours doesn't mean the seafood has to be in for that amount of time.
Here's one for jambalaya Colleen's Slow Cooker Jambalaya Recipe - Allrecipes.com
Although it never occurred to me to use a slow cooker either, but that doesn't mean it can't be done or is automatically going to overcook the seafood. It all depends on when you put the seafood in.
Did you mean to say "simmering a stock" or something else?

I didn't say it couldn't be done - just that it never occurred to me. It's so easy to overcook seafood that I wouldn't want to risk ruining a relatively pricy dish.

That recipe also calls for adding boneless chicken breast at the beginning of the cooking time, which I wouldn't do. And in my experience, bell peppers are cooked to mush in a slow cooker. I really only use mine for things like pulled pork, caramelized onions and apple butter. As always, YMMV.
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