Cooking time: 1 – 2 hours
- 1/4 cup chicken broth
- 1/2 cup white wine
- 2 tablespoons olive oil
- 2 teaspoons chopped garlic
- 2 teaspoons parsley, minced
- 1 pound large raw shrimp, 16- to 20-count, thawed
In the slow cooker, mix together chicken broth, white wine, lemon juice, olive oil, chopped garlic and minced fresh parsley.
Add thawed shrimp. The ratio should be one pound of shrimp for every 1/4 cup of broth and 1/2 cup of wine.
With the lid on, cook on low for 2-1/2 hours or on high for 1-1/2 hours.
To serve, first remove the shrimp and place them into bowls. Then pour the remaining mixture over it evenly.