Okay, so it might be somewhat sacrilegious to pair non kosher shrimp with latkes... but, it was YUMMY! and we aren't kosher anyway. If you don't know what Latkes are, they are like the yummies potatoe hashbrown/french fry Hybrid you have ever put in your mouth. John ate SIX of them!
I was a little skeptical about the shrimp in the crockpot, I mean, I was worried they would come out mealy and strange, but they came out fabulous!
Also, my pictures are not photo shopped at all yet, so the colors aren't always right. But that is my next thing, getting friendly with photoshop. Okay so here are the recipes....
The Shrimp Recipe I got from the Year of Crockpotting Blog (her link is on my sidebar). For some reason I changed a few things, so I will put it in there the right way, but but the changes I made in purple, because purple is the color of happy princess ponies....
--2 pounds fresh raw shell-on shrimp (ask the fish guy for shrimp in the 21-25 per pound size range)(I used frozen)
--1 stick of butter (it's a lot, but it was supposed to be 2!)
--1/4 cup olive oil
--1/4 cup gluten free Worcestershire sauce
--1-2 T Tabasco sauce (I used 1 1/2)(I used an ancho chile paste instead, brian and I both agree it was awesome but could have been spicer, i would use more next time, maybe add some pepper flakes but we REALLY like spicey)
--1 tsp ground black pepper
--1 tsp kosher salt
--3 lemons, juiced
--1 T chopped fresh basil
You'll need a 5 to 6 quart crockpot for this meal.
Rinse the shrimp, but don't soak them too much. Dump them into the crock pot.
Add the stick of butter, olive oil, and Worcestershire sauce. Measure out the Tabasco, salt and pepper, and throw that in there, too. Juice the lemons, and add that, and top with the freshly chopped basil. Toss just a bit with a big spoon to mingle the flavors. The butter will be in a big stick, but that's okay.
If you are wearing a white shirt, it will get sprinkled with oily Worcestershire spots. You will feel sad, but a good friend will hand you a raspberry martini so you'll stop caring.
Cover and cook on high for about 2 hours, checking every 30 minutes. You'll know the shrimp is done when it has turned pink, and can be peeled easily. I turned ours off at exactly 2 hours. It was perfect.
Serve with bread to sop up the juice.
And here is the Latke recipe (this one is mine)....
- 2 cups peeled and shredded potatoes
- 1 tablespoon grated onion
- 3 eggs, beaten
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 cup peanut oil
- Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
- In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
- In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Or use a deep fryer. Place large spoonfuls of the potato mixture into the hot oil (but DON"T crowd the pan, that is bad, very bad), pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot! If you are making large batches, heat your oven to 300 degrees and line a cookie sheet with paper towels, you can keep the latkes hot in the oven while the rest finish cooking.