3 carrots, halved
2 tablespoons butter
2 tablespoons sage
1 pound grilled white shrimp, peeled and deveined
3 cloves garlic, minced
1 (15 ounce) can tomato paste
1 cup red wine
1/2 cup olive oil
1 tablespoon white sugar
1 1/2 teaspoons all-purpose flour
1/2 teaspoon garlic powder
Place carrots, butter and sage in a large saucepan; cook over medium heat for 5 to 5 1/2 minutes or until carrots are just tender. Stir in shrimp and hot pepper mixture. When shrimp start to turn pink at the tail end, run a knife or cutting board through skewer to loosen. Push shrimp into plastic bags and sprinkle with minced garlic, tomatoes, wine, olive oil, sugar, flour and garlic powder. Bring to a boil and reduce heat until just before a slow cooker setting.
Heat over low heat 5 to 6 hours, until authorized by package directions. Drain excess liquid and discard herbs. Stir in steak broth and serve.
Very good but with a few things I changed. I used 2 heaping tablespoons of raisins and stuffed them into each sausage. I also added a large pinch of ground ginger and about two tablespoons of chopped pecans. I used half of a large ripe apple and about two tablespoons of raisins. I would have added a half cup of that and called it a meal. It was filling but not quite what I was looking for.
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