Slow Cooker Shrimp Boil

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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Sounds Amazing!!!

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Ohhhh my father adores shrimp dishes- if we’re able to make the trip over the summer back home to visit (safety and travel restrictions dependent, of course) I’ll have to cook him something like this! :shrimp: :yum:

It’s another perfect summer recipe- thanks for sharing, @Amethyst! :heart:

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Having some Italian ancestors, my family loves seafood!!! :lobster::fried_shrimp: Thanks love :two_hearts:

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Thanks, @brad1!

It does sound yummy, doesn’t it? Glad you liked it, love!

You’re welcome my dear! I hope you like it if you try it!

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With some nice crusty bread, um um good.

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Hee! And strawberry cheesecake for dessert!

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