I made a delicious fish chowder in my slow cooker yesterday. The recipe stated to add frozen uncooked shrimp (without thawing) in the last 30 minutes before serving. However, the only disappointing thing about the outcome was the shrimp became mushy and a strange texture.
Should I have thawed the shrimp despite what the recipe said? I had never experienced that before since I usually thaw frozen shrimp to saute for a sauce, curry or stir fry.