Seafood - Crock-Pot Slow Cooker Cookbook And Owner's Manual

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Chicken and Turkey
African Style Turkey on Couscous
4 lbs. boneless, skinless turkey breasts, cut into slices
2 onions, chopped
8 cloves garlic, minced
1 tsp. crushed red pepper flakes
2 tsp. fresh ginger, minced
2 tsp. salt
1 tsp. pepper
1/2 cup lime juice
cooked couscous
Combine all ingredients, except couscous in the Crock-Pot® Slow
Cooker. Cover; cook on Low for 8 hours or on High for 4 hours.
Serve over the couscous.
Recommended Unit Size: 3 - 6 Quarts
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Seafood

Spanish Seafood Paella
1 cup long grain white rice
2 cups water
1 onion, diced
1 tomato, diced
pinch of ground saffron
3 cloves garlic, minced
1/4 tsp. cayenne pepper
1 tsp. salt
1 tsp. black pepper
1/2 lb. fresh mild fish fillets, cut into 1-inch pieces
1/2 lb. fresh medium shrimp, shelled and tails removed
1/2 lb. fresh sea scallops, cleaned
1 8 oz. bag frozen peas, thawed and drained
1 lemon cut into wedges
Place the rice, water, onion, tomato, saffron, garlic, cayenne pepper,
salt and pepper in the Crock-Pot ® Slow Cooker and mix thoroughly.
Cook on High for 2 to 3 hours. Add the fish fillets, sea scallops,
shrimp and peas to the paella and cook on High for 30 minutes to
1 hour, or until fish is cooked through. Serve with lemon wedges as
a garnish.
Recommended Unit Size: 3 - 6 Quarts
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