Slow Cooker Shrimp Boil
active: 30 mins
total: 5 hrs
Yield: Serves 4 to 6
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
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.
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.
To serve, drain and discard liquid and seasoning bag. Serve with lemon wedges, cocktail sauce, and melted butter.
Recipe courtesy of My Recipes.