Use your slow cooker to stew this hearty combination of chorizo sausage, shrimp, sweet peppers and fire-roasted tomatoes in a white wine sauce.
can fire-roasted diced tomatoes
large cubanelle or Italian frying pepper
each white wine and water
finely chopped onion
smoked paprika (optional)
each salt and dried thyme
medium shrimp, peeled and deveined
- Place all ingredients except shrimp in a 3-qt or larger slow-cooker. Gently stir until well combined and vegetables are covered in cooking liquid. Cover and cook on low 6 to 9 hours until vegetables are tender.
- Turn heat to high. Add shrimp to slow-cooker, pushing them down into soup. Cover and cook on high 15 minutes or until shrimp are just cooked through. Garnish with cilantro, if desired.