From “Slow and Easy” by Natalie Haughton
Serves 4 to 5.
1 (14-1/2- oz.) can diced tomatoes
3 large plum tomatoes, diced and drained
1 small onion, chopped
1 (6-oz.) can pitted ripe olives, drained and coarsely chopped
3 tbls. drained capers
1 tsp. ground cumin
1 garlic clove, crushed through a press
1/4 tsp. freshly ground black pepper
Pinch of sugar
1 lb. shelled and deveined cooked jumbo or large shrimp
Cooked pasta or rice
1/4 cup crumbled feta cheese or queso fresco
1. In a 4-quart electric slow cooker, combine the canned tomatoes with their juices, plum tomatoes, onion, olives, capers, cumin, garlic and pepper. Mix well.
2. Cover and cook on Low heat for 4 to 5 hours.
3. Stir in a pinch of sugar. Add the shrimp, cover and cook on High for 35 to 45 minutes, or until hot throughout.
4. Serve on cooked rice or pasta with the feta cheese sprinkled on top.