1 ½ pounds frozen Our Family® 16-20 Count Extra Jumbo Raw Shell-On Shrimp, thawed and shells removed
1 pound asparagus, trimmed and cut into 1-inch pieces
½ tsp Our Family® Coarse Kosher Salt
½ tsp Our Family® Pure Ground Black Pepper
6 garlic cloves, minced
1 ¼ cups vegetable broth
½ cup Our Family® Grated Parmesan Cheese
1 Tbsp fresh lemon juice
1 ½ tsp lemon zest
¼ cup Our Family® Unbleached All-Purpose Flour
½ cup Our Family® Heavy Whipping Cream, at room temperature
Directions
In 5- to 6-quart slow cooker, toss shrimp, asparagus, salt and pepper. Stir in garlic, broth, cheese, lemon juice and lemon zest; cover and cook on low 1 hour.
Ladle ½ cup broth mixture into medium bowl; whisk in flour. Stir flour mixture and cream into slow cooker; cover and cook on low 45 minutes or until shrimp turn opaque throughout, asparagus is tender-crisp and liquid is slightly thickened. Makes about 5 cups.
