I love seafood salad (with shrimp, tuna and crab meat, mayo, celery, red onion and old bay). It is cold.

Anonymous wrote:

Anonymous wrote:This is literally a recipe for food poisoning.

Just buy some shrimp cocktail and keep it refrigerated until the meal.

If it has to be hot, you can prepare a shrimp scampi very quickly on the stove.

Actually it’s not…there are tons of seafood soups and chowders that go in the crock pot.

They may cook in the crock pot but they cannot safely be kept on the warm setting all day (in transport from OP’s house) particularly if she made it the day before and is reheating it in the crock pot.

There are probably ways to do this safely but OP does not seem clued in. Nor does her host who requested that a guest being seafood to a pot luck lol.

Maybe a crab dip? I'm going to join the chorus of "seafood isn't one for the crockpot".

Anonymous wrote:I turn this green pozole: https://cooking.nytimes.com/recipes/1017526-pozole-verde?smid=ck-recipe-iOS-share into a seafood posole by subbing in shellfish and/or fish for the pork. It’s really good with shrimp, snapper or grouper, and calamari. You could just keep it warm in the crock pot.

Yes please keep your SHELLFISH in the food safety danger zone temp for the day 🤡

If it has to be a soup or stew, make it the day before, chill it properly, freeze, then microwave when you get there. (it will probably make the house smell terrible.)

The only thing I can think of is maybe something like shrimp or lobster bisque that is made ahead and simply kept warm in the crockpot?

Other than that I would make a chilled seafood platter or shrimp cocktail with a really good homemade cocktail sauce.

Anonymous wrote:This is literally a recipe for food poisoning.

Just buy some shrimp cocktail and keep it refrigerated until the meal.

If it has to be hot, you can prepare a shrimp scampi very quickly on the stove.

Actually it’s not…there are tons of seafood soups and chowders that go in the crock pot.

Anonymous wrote:I turn this green pozole: https://cooking.nytimes.com/recipes/1017526-pozole-verde?smid=ck-recipe-iOS-share into a seafood posole by subbing in shellfish and/or fish for the pork. It’s really good with shrimp, snapper or grouper, and calamari. You could just keep it warm in the crock pot.

Wow! I love this! My crowd is a little more traditional but this gives me inspiration!

This is literally a recipe for food poisoning.

Just buy some shrimp cocktail and keep it refrigerated until the meal.

If it has to be hot, you can prepare a shrimp scampi very quickly on the stove.

Anonymous wrote:

Anonymous wrote:Why not bring a good shrimp cocktail? Why does it have to be a hot dish? I can’t think of any type of seafood that I would want to eat out of a crock pot.

OP here and I totally agree with that! Doesn’t have to be hot…do you have a fave shrimp cocktail recipe you like to make?

It's just poached shrimp.

I turn this green pozole: https://cooking.nytimes.com/recipes/1017526-pozole-verde?smid=ck-recipe-iOS-share into a seafood posole by subbing in shellfish and/or fish for the pork. It’s really good with shrimp, snapper or grouper, and calamari. You could just keep it warm in the crock pot.

Seafood and crock pots don't really mix. Just bring a cold dish.

If you don't want to do shrimp cocktail, just do a cold crab dip

Seafood and crockpot do not mix

Anonymous wrote:Why not bring a good shrimp cocktail? Why does it have to be a hot dish? I can’t think of any type of seafood that I would want to eat out of a crock pot.

OP here and I totally agree with that! Doesn’t have to be hot…do you have a fave shrimp cocktail recipe you like to make?

Why not bring a good shrimp cocktail? Why does it have to be a hot dish? I can’t think of any type of seafood that I would want to eat out of a crock pot.

Bringing the ‘surf’ part of the Christmas dinner and it needs to be cooked ahead and staying warm in crockpot…hostess has one oven that she needs for the filet of beef. Please give suggestions…obviously soups are good options, what else? Looking for ideas…