To the bowl of a slow cooker, add first 9 ingredients, reserving shrimp and heavy cream. Cover and cook on high for 4 hours.
Meanwhile, if necessary, thaw shrimp in cold water. Remove shells and devein shrimp.
When 4 hours has passed, whisk together flour (or cornstarch) and heavy cream until smooth. Add to slow cooker along with prepared shrimp, stir to combine. Cover and cook for an additional 30 minutes on high.
Serve immediately or store to reheat at a later date.
Notes
Recipe serves roughly 6-8.Gluten free option: substitute 2Tb cornstarch in place of flour.A 1lb bag of shell on, frozen shrimp will weigh roughly 1/2lb after being thawed and shells removed.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!