Slow Cooker Shrimp Boil
active: 30 mins
total: 5 hrs
Yield: Serves 4 to 6
Ingredients:
10 cups water
2 pounds small red new potatoes, cut in half
2 small sweet yellow onions, peeled and cut into quarters
1 garlic bulb, top cut off
1 lemon, sliced into quarters
1 (3-oz.) crab and/or shrimp boil-in-bag seasoning (such as Zatarain’s)
3 teaspoons kosher salt
10 ounces Andouille sausage, sliced into 1/2-in. coins
6 ears fresh yellow corn, cut into thirds
2 pounds large unpeeled raw shrimp
Lemon wedges
Cocktail sauce
Melted butter
Directions:
Step 1
Combine water, potatoes, onions, garlic, lemon, boil-in-bag seasoning, and salt in a 6- or 8-quart slow cooker. Cover, and cook on LOW until potatoes are almost tender, about 4 hours.
Step 2
Add sausage and corn to the slow cooker. Cover, and cook on HIGH 30 minutes. Transfer corn to a serving platter. Add shrimp to slow cooker; cook, stirring occasionally, until shrimp is opaque and pink, 20 to 30 minutes.
Step 3
To serve, drain and discard liquid and seasoning bag. Serve with lemon wedges, cocktail sauce, and melted butter.
Recipe courtesy of My Recipes.
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