1 (8 ounce) package frozen cooked shrimp
1 tablespoon cornstarch
1/2 cup salsa
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 tablespoons chunky peanut butter
1/4 teaspoon ground ginger
1 (15 ounce) can baby corn, drained
4 1/2 ounces shiitake mushrooms
1 cup snow peas
Combine cornstarch, salsa, honey, soy sauce, mustard, peanut butter and ginger in slow cooker.
Gently stir in the corn, mushrooms and snow peas.
Cook on HIGH for 1 hour.
Add frozen shrimp.
Cook on HIGH 1 hour more.
Serve over hot cooked rice.
Slow Cooker Fish and Seafood Recipes