Put raw shrimp in a slow cooker with these 3

 

Put Raw Shrimp in a Slow Cooker with These 3 Ingredients — It’s Seafood Heaven! 

There’s something truly magical about a meal that’s both effortless and delicious. And when it comes to easy seafood recipes that pack a punch, this slow cooker shrimp dish takes the crown. Imagine tender, juicy shrimp infused with bold, buttery, garlicky goodness — all made with just three simple ingredients and zero stress.

Yes, you read that right. Toss raw shrimp into your slow cooker with a handful of pantry staples, and in just a short time, you’ll have a restaurant-worthy dish that tastes like seafood heaven.

In this article, we’ll walk through the method step by step, plus bonus tips to level it up and make it your new go-to seafood sensation.

The Power Trio: Only 3 Ingredients Needed

You’ll be amazed at how much flavor you can get from just three basic ingredients:

1. Raw Shrimp – 1 to 1.5 pounds, peeled and deveined (tail-on or tail-off depending on preference)
2. Unsalted Butter – 1/2 cup (1 stick), cut into cubes
3. Minced Garlic – 5 to 6 cloves (or 2 tablespoons pre-minced)

Optional but highly recommended: a pinch of red pepper flakes, lemon juice, parsley, or Old Bay seasoning to customize the flavor.

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Step-by-Step Method: How to Make It

Step 1: Prep the Shrimp

• If using frozen raw shrimp, make sure to thaw them completely and pat them dry with paper towels.
• Peel and devein the shrimp if they’re not already cleaned.

Step 2: Add Ingredients to the Slow Cooker

• Place the raw shrimp in the bottom of a small slow cooker (a 3- to 4-quart size works well).
• Sprinkle the minced garlic evenly over the shrimp.
• Distribute the butter cubes on top of everything.

Optional Add-ins (at this point):

• 1 tsp red pepper flakes for heat
• Juice of half a lemon for brightness
• 1 tsp Old Bay or Cajun seasoning for extra depth

Step 3: Slow Cook

• Cover the slow cooker with the lid.
• Cook on LOW for 1.5 to 2 hours, or until the shrimp are pink, opaque, and fully cooked.
• Do not overcook, or the shrimp will turn rubbery. Check after 1 hour and stir once to coat the shrimp evenly in butter and garlic.

 

Step 4: Stir and Serve

• Once the shrimp are cooked through, give everything a good stir to coat them in the garlicky butter sauce.
• Sprinkle with fresh chopped parsley, grated Parmesan, or a squeeze of lemon juice before serving.

How to Serve This Heavenly Shrimp

This versatile dish can be enjoyed in many delicious ways:

• Over steamed rice or garlic butter noodles
• With toasted baguette or crusty bread to soak up the buttery sauce
• As a protein-packed topping for salads, grits, or zucchini noodles
• Paired with roasted veggies for a light, low-carb meal

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Tips and Tricks for the Best Results

• Don’t cook on HIGH — shrimp are delicate and low, gentle heat is best.
• Want it creamy? Stir in 2 tablespoons of cream cheese or a splash of heavy cream in the last 10 minutes.
• Use wild-caught shrimp for a firmer, more flavorful bite.
• Add a few cherry tomatoes or chopped spinach during the last 20 minutes for color and nutrition.

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Why This Dish Works

This slow cooker shrimp recipe is a weeknight lifesaver. The slow cooking process lets the shrimp absorb every ounce of flavor from the garlic and butter while staying juicy and tender. It’s rich, savory, and aromatic — and the best part? You barely have to lift a finger.

With just 3 ingredients and minimal prep, you get a gourmet-level seafood dish that impresses every time. It’s comfort food with an elegant twist, perfect for everything from casual dinners to special occasions.

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Would you like a printable recipe card, or maybe a spicier version with Cajun heat or Thai inspiration? Let me know — seafood heaven has no limits!

Cheesy Hamburger Potato Casserole

 

Cheesy Hamburger Potato Casserole

Looking for a comforting, crowd-pleasing dinner that’s both hearty and simple? This Cheesy Hamburger Potato Casserole is a deliciously satisfying option perfect for busy weeknights. The best part? You can prepare it in advance and simply reheat when you’re ready for dinner—total time saver!

This cheesy ground beef and potato casserole has become a favorite in our family, appearing on holiday tables like Easter or even as part of a brunch spread. Give it a try and discover why everyone raves about it!

Ingredients

• 1 pound ground beef, crumbled

• 1 yellow onion, diced

• 3 to 4 pounds potatoes, peeled and sliced

• 8 ounces (or more) shredded Cheddar cheese

• 1 can Cheddar cheese soup

• 12 ounces evaporated milk (or substitute whole milk)

• ½ cup milk

• 1 teaspoon salt

• ½ teaspoon black pepper

Instructions

1. Preheat your oven to 350°F (175°C).

2. Lightly grease a 9×13-inch baking dish with nonstick spray.

3. In a large skillet, cook the diced onion and ground beef until the beef is browned and fully cooked. Drain any excess fat if needed.

4. Slice the potatoes into approximately ¼-inch thick rounds.

5. Arrange a single layer of potato slices in the bottom of the prepared baking dish.

6. Season with a sprinkle of salt and pepper.

7. Spread about one-third of the cooked beef and onion mixture evenly over the potatoes.

8. Sprinkle one-third of the shredded Cheddar cheese over the meat layer.

9. Repeat these layers two more times, finishing with the remaining shredded cheese on top.

10. In a mixing bowl, whisk together the Cheddar cheese soup, evaporated milk, and regular milk. Add extra salt and pepper if desired.

11. Pour the soup mixture evenly over the entire casserole.

12. Cover the dish tightly with aluminum foil and bake for 1 hour.

13. Remove the foil and continue baking for an additional 15 minutes, or until the top is bubbly and golden brown.

14. If your potato slices are thicker, you may need to extend the baking time to ensure they’re tender.

15. Let cool slightly, serve, and enjoy every cheesy, savory bite!

Butter Swim Biscuits

 

Golden, Tender, and Swimming in Butter—Just Like Grandma Made!

If you’ve ever dreamed of biting into a melt-in-your-mouth, buttery biscuit with crispy edges and a fluffy center, these Butter Swim Biscuits are your answer. They’re baked in a pool of melted butter, ensuring maximum flavor and an irresistible golden crust—no rolling or cutting required!

Perfect for breakfast, brunch, or alongside soups and stews, these biscuits are foolproof and ready in under 30 minutes. Plus, comfort food recipes like this drive massive traffic and engagement, making them a high-RPM (Revenue Per Mille) winner for food blogs.

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Why You’ll Love These Biscuits

No rolling or cutting – Just mix, pour, and bake!
Buttery, flaky perfection – Crispy bottom, tender inside.
Ready in 25 minutes – Faster than traditional biscuits.
Crowd-pleasing – Pair with jam, gravy, or eat them plain.
AdSense goldmine – "Easy homemade biscuits" and "butter swim biscuits" rank high!

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Ingredients You’ll Need

• 2 ½ cups all-purpose flour

• 1 tbsp baking powder

• 1 tbsp granulated sugar

• 1 tsp salt

• 1 ½ cups buttermilk (or whole milk + 1 tbsp vinegar)

• ½ cup (1 stick) unsalted butter

*(Optional: Add 1 tsp garlic powder + ½ cup shredded cheddar for savory biscuits!)*

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Step-by-Step Instructions

1. Prep & Preheat

1. Preheat oven to 450°F (230°C).

2. Place butter in an 8x8-inch baking dish and melt in the oven (~3 minutes).

2. Mix the Dough

1. In a bowl, whisk flour, baking powder, sugar, and salt.

2. Pour in buttermilk and stir until just combined (don’t overmix—lumps are okay!).

3. Bake in Butter

1. Carefully remove the hot dish with melted butter.

2. Pour the biscuit batter right over the butter (it’ll pool around the edges).

3. Bake for 20–25 minutes until golden and puffed.

4. Serve & Swoon!

• Let cool 2 minutes, then slice into squares.

• Drizzle with extra melted butter or honey if desired.

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Serving Suggestions & Twists

Sweet version – Brush with honey butter.
Savory upgrade – Add cheddar + chives to the batter.
Breakfast favorite – Serve with sausage gravy.
Herb-infused – Mix in rosemary or thyme.

Fresh Blueberry Cheesecake

 

Welcome to a delightful journey of creating a guilt-free indulgence – the WW Fresh Blueberry Cheesecake. This recipe combines creamy cheesecake goodness with the vibrant freshness of blueberries, all while keeping it light and suitable for a wellness-focused lifestyle. Whether you’re hosting a special occasion or simply treating yourself to a sweet reward, this cheesecake promises to satisfy without compromising your health goals.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs (about 10 crackers)

3 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

For the Cheesecake Filling:

16 oz (2 packages) reduced-fat cream cheese, softened

2/3 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup plain non-fat Greek yogurt

Zest of 1 lemon

For the Blueberry Topping:

2 cups fresh blueberries

1/4 cup water

2 tablespoons granulated sugar

1 tablespoon cornstarch

Instructions

Prepare the Crust:

Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly mixed.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.

Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, Greek yogurt, and lemon zest until thoroughly combined.

Pour the filling over the cooled crust in the springform pan, spreading it evenly.

Bake the Cheesecake:

Place the cheesecake in the preheated oven and bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour.

Prepare the Blueberry Topping:

In a saucepan, combine the blueberries, water, sugar, and cornstarch over medium heat. Stir gently until the mixture comes to a simmer and begins to thicken, about 5-7 minutes.

Remove from heat and let the blueberry topping cool slightly. Spread evenly over the cooled cheesecake.

Chill and Serve:

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set completely.

When ready to serve, release the springform pan and transfer the cheesecake to a serving platter. Slice and enjoy!

Nutrition per Serving: (Serves 12)

Calories: 280 kcal

Total Fat: 12g

Saturated Fat: 6g

Cholesterol: 60mg

Sodium: 280mg

Total Carbohydrates: 34g

Dietary Fiber: 1g

Sugars: 22g

Protein: 8g

Conclusion

Indulge in the creamy richness of this Fresh Blueberry Cheesecake, knowing that each slice is crafted with reduced-fat ingredients and balanced nutrition.

One-Pot Smoky Honey BBQ Steak Pasta

 

Ingredients:

● 1 lb flank steak or sirloin, thinly sliced

● 2 tablespoons olive oil

● 1 tablespoon smoked paprika

● 1 teaspoon garlic powder

● 1 teaspoon onion powder

● ½ teaspoon salt

● ½ teaspoon black pepper

● 2 cups pasta (any shape, but elbow macaroni works great)

● 1 ½ cups beef broth

● ½ cup honey BBQ sauce

● 1 cup shredded cheddar cheese

● 1 tablespoon fresh parsley, chopped (for garnish)

Directions:

I. In a large skillet, heat the olive oil over medium-high heat. Add the sliced steak and cook until browned on all sides, about 5-7 minutes.

II. Remove the steak from the skillet and set it aside. In the same skillet, add the smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to combine.

III. Add the pasta, beef broth, and BBQ sauce to the skillet, bringing the mixture to a boil.

IV. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the pasta is cooked through and the sauce has thickened.

V. Stir in the cooked steak and shredded cheddar cheese, continuing to cook until the cheese is melted and the pasta is coated in the sauce.

VI. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Kcal: 500 kcal per serving

Servings: 4 servings

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Instant Pot Spaghetti and Meatballs

 

Spaghetti and meatballs is a classic comfort food loved by many around the world. But traditional recipes often involve multiple pots and pans, simmering sauces for hours, and a lot of waiting. Enter the Instant Pot — a game-changer in the kitchen that makes preparing this hearty dish faster, easier, and just as flavorful. This article walks you through a step-by-step method to create perfect spaghetti and meatballs, all cooked together in one pot, saving you time and cleanup without sacrificing taste.

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Why Use an Instant Pot for Spaghetti and Meatballs?

The Instant Pot combines pressure cooking, sautéing, and slow cooking functions into one versatile appliance. For spaghetti and meatballs, this means:

• Speed: Traditional simmering can take hours, but the Instant Pot can do it in under 30 minutes.
• One-Pot Cooking: No need to boil pasta separately or brown meatballs in a skillet beforehand.
• Flavor: Pressure cooking infuses the meatballs and pasta with rich tomato sauce flavors.
• Convenience: Minimal cleanup, making it perfect for busy weeknights.

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Ingredients You’ll Need

For the Meatballs:

• 1 pound (450g) ground beef (or mix of beef and pork)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 large egg
• 1/4 cup chopped fresh parsley (optional)
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste

For the Sauce and Pasta:

• 3 cups marinara or your favorite pasta sauce
• 2 cups water or beef broth
• 8 ounces (225g) spaghetti noodles, broken in half
• 1 tablespoon olive oil
• Additional Parmesan and fresh basil for garnish

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Step-by-Step Method

Step 1: Prepare the Meatball Mixture

In a large bowl, combine the ground meat, breadcrumbs, Parmesan, onion, garlic, egg, parsley, Italian seasoning, salt, and pepper. Mix gently but thoroughly with your hands or a spoon until everything is evenly incorporated. Avoid overmixing to keep the meatballs tender.

Step 2: Form the Meatballs

Roll the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get roughly 20-24 meatballs, depending on size. Set them aside on a plate.

Step 3: Sauté the Meatballs in the Instant Pot

Turn your Instant Pot to the Sauté mode and add olive oil. Once hot, add the meatballs in batches, browning them on all sides. This step adds flavor and helps seal the juices inside the meatballs. Don’t overcrowd the pot; remove the browned meatballs and set them aside.

Step 4: Add Sauce and Liquid

Pour the marinara sauce and water (or broth) into the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom—these add extra flavor and prevent burning.

Step 5: Layer the Spaghetti

Break the spaghetti noodles in half so they fit easily in the pot. Spread the noodles evenly on top of the sauce without stirring. This layering helps prevent sticking.

Step 6: Add the Meatballs on Top

Carefully place the browned meatballs on top of the noodles. Do not stir.

Step 7: Pressure Cook

Secure the lid of the Instant Pot, set the valve to the sealing position, and select Manual or Pressure Cook on high for 8 minutes. The pressure will cook the pasta and meatballs perfectly.

Step 8: Quick Release the Pressure

Once the timer goes off, carefully perform a quick release by moving the valve to venting. Be cautious of the steam.

Step 9: Stir and Serve

Open the lid and gently stir everything together, mixing the pasta, sauce, and meatballs. If the sauce is too thick, you can add a splash of water or broth to loosen it up. Taste and adjust seasoning if needed.

Step 10: Garnish and Enjoy

Serve hot, topped with extra grated Parmesan cheese and fresh basil or parsley. Pair with garlic bread or a simple green salad for a complete meal.

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Tips for Perfect Instant Pot Spaghetti and Meatballs

• Meatball Size: Smaller meatballs cook more evenly in the Instant Pot.
• Avoid Stirring Before Cooking: Place pasta and meatballs in layers to prevent sticking.
• Use Good Quality Sauce: Since the sauce carries most of the flavor, opt for your favorite marinara.
• Customizations: Swap beef for ground turkey or chicken for a lighter version.
• Vegetarian Option: Use plant-based meatballs and vegetable broth for a meat-free meal.

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Final Thoughts

The Instant Pot transforms spaghetti and meatballs into an effortless, speedy meal without compromising on flavor. By cooking everything together, you get tender, juicy meatballs, perfectly cooked pasta, and a rich, savory sauce all in one pot. Whether you’re a busy professional, a student, or just someone who loves easy weeknight dinners, this recipe is sure to become a go-to favorite.

Give this Instant Pot spaghetti and meatballs recipe a try and enjoy the classic comfort food with minimal fuss and maximum deliciousness!

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Would you like me to include a printable recipe card or some variations on the recipe?