Slow-Cooker Herb Butter Bell Pepper Jumbo Shrimp Step-by-step instructions

Before you start

Before you start, make sure the shrimp are peeled and deveined. If using frozen shrimp, thaw them overnight in the refrigerator or under cold running water. Dice the bell peppers and onions into small, even pieces so they cook at the same rate.

Slice the celery thinly. Soften the scampi butter if it's not already spreadable. Have the white wine measured and ready. Set out the slow cooker and the serving plates. Cook the jasmine rice just before serving so it's hot and fluffy.

Instructions

Layer and Top

1. 1Layer the Shrimp and Vegetables
   Place the peeled jumbo shrimp in the bottom of a 7-quart slow cooker in an even layer. Scatter the diced red and green bell peppers, sweet onions, and celery over the shrimp.
   Look for The shrimp should be covered with the vegetables.
   Tip No need to stir; layering keeps the shrimp from overcooking.
2. 2Add the Butter and Wine
   Dot the top with the parsley-garlic scampi butter in six thick pats. Pour the white wine evenly over everything.
   Look for The butter will melt as the slow cooker heats.
   Tip Use a dry white wine like Sauvignon Blanc or Pinot Grigio.

At the end of this phase, the shrimp are covered with a colorful layer of peppers, onions, and celery. The butter pats sit on top, and the wine is poured over. The slow cooker is ready to turn on — no stirring needed.

Slow-Cook to Tender

3. 3Slow-Cook on Low
   Cover the slow cooker and cook on low for 2 1/2 to 3 hours, until the shrimp are opaque and just cooked through. The butter will melt into a fragrant sauce.
   Look for The sauce should be bubbling gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Check at 2 1/2 hours; shrimp cook quickly and can become rubbery if overdone.
4. 4Check the Internal Temperature
   To ensure food safety, insert an instant-read thermometer into the thickest part of a shrimp. The temperature must read at least 145°F (63°C).
   Look for The shrimp should be pink and curled, not translucent.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip If not yet done, cook for another 15 minutes and check again.

After 2 1/2 to 3 hours, the kitchen smells of garlic and herbs. The butter has melted into a golden sauce, the shrimp are pink and opaque, and the vegetables are tender. The sauce bubbles gently around the edges.

Scoop and Serve

5. 5Scoop and Serve
   Using a slotted spoon, lift the shrimp and vegetables from the slow cooker, letting the buttery sauce drip back. Serve over cooked jasmine rice with lemon wedges on the side.
   Look for The shrimp should glisten with the herb butter sauce.
   Tip Spoon a little extra sauce over the rice for extra flavor.

The shrimp and vegetables are lifted out with a slotted spoon, glistening with butter sauce. The rice is steamed, the lemon wedges are ready, and each plate gets a generous scoop. The remaining sauce is drizzled over the top.

Common mistakes

The most common mistake is overcooking the shrimp, which makes them tough and chewy. Start checking at the 2 1/2-hour mark.

Another mistake is using a high heat setting — always use low. Also, don't stir the shrimp too much; they are delicate and can break apart.

Use a slotted spoon to serve, letting the excess sauce drain away. Finally, don't skip the lemon wedges — the bright acidity cuts through the richness of the butter and lifts the whole dish.

How to tell it’s done

The shrimp are done when they are opaque, pink, and just firm to the touch. The internal temperature should reach 145°F (63°C) when measured with an instant-read thermometer inserted into the thickest part of a shrimp.

The sauce should be bubbling gently and the vegetables tender. Avoid cooking much longer after that point, as shrimp can become rubbery. If the sauce seems too thin, let it sit with the lid off for a few minutes to reduce slightly.

• Shellfish: 145°F (63°C) in the thickest part