This is a very easy, unusual recipe from an old cookbook (The Unwatched Pot) from 1975. (Who knew there were crockpots back then?) It’s perfect for our temporary kitchen situation and is delicious. I love the combination of flavors and textures.
I used frozen, cooked shrimp and didn’t bother to defrost them. (Make sure you get the tailess kind.) You can also substitute cream of celery soup for the cream of mushroom. In addition, I always microwave the onions in a plastic-wrap covered cup for a minute to soften them.
Place 1 pound cooked shrimp, 1 cup chopped onion, 1/2 cup chopped celery, 1 cup chopped apple, 1/2 cup shredded coconut, 1/2 cup chopped walnuts, 1/4 teaspoon pepper, 1 tablespoon curry powder, 1/4 teaspoon ground ginger, 2 cans condensed cream of mushroom soup, and 1/2 cup water in the slow cooker and stir.
Cook on low for 6 hours or on high for 4 hours. Makes about 6 servings. Serve over rice or noodles.