Wednesday, June 4, 2014

4 slices center cut bacon, diced
1 cup chopped onions
2 cups diced red potatoes or frozen hash browns
2 packages (10 ounces each) frozen corn
1 teaspoon Worcestershire sauce
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups water
12 ounces cooked and peeled small shrimp
12 ounces 2% evaporated milk
chopped chives

In a small skillet, fry the bacon until crisp. Remove and drain the bacon and set it aside. Add the chopped onions to the bacon drippings in the skillet and cook, stirring often, just until they soften. Using a slotted spoon, transfer the onions to the slow cooker. Add the potatoes, corn, Worcestershire sauce, paprika, salt, pepper and water to the slow cooker. Cover and cook on low for 2 1/2 to 3 1/2 hours, until the potatoes are soft. Stir in the shrimp and evaporated milk. Cover and cook on Low for 30 minutes more. Just before serving stir in the chives and reserved cooked bacon.


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